Hearty Farro & Green Salad with Pomegranate Vinaigrette

This salad has it all- crunchy, sweet, salty, and filling. It’s a perfect side or main dish for the season. Enjoy shaved Brussels sprouts and thinly chopped kale topped with fresh pomegranate seeds, crunchy pecans, and tangy red onion. The farro will keep you satisfied and the dressing brings it all together with a subtle sweetness. Make for a crowd or nibble on throughout the week, this salad is guaranteed to please.

Ingredients

• For the salad:

• ½ cup farro

• 2 cups water

• Pinch of salt

• 1 small head Tuscan kale, about 1 ½-2 cups, finely chopped

• ½ bag of Brussels sprouts, about 1½ cups, shaved

• 1 pomegranate, deseeded

• ¼ red onion, thinly sliced

• 1 cup pecans, roughly chopped

• For the dressing:

• ⅓ cup pomegranate seeds

• ½ cup olive oil

• 2 T maple syrup

• 2 T champagne vinegar

• 1 t dijon

• ½ t salt

Directions

1. Bring farro, salt, and water to a boil and then simmer, cover and let cook for about 25 minutes, or until the farro is soft. 

2. Prepare the produce. Some tips: I used a mandolin to shave the Brussels but you could also thinly chop. I also soaked the sliced onion for about 5 minutes in cold water before drying off and adding to the salad to cut the pungency a bit. 

3. Emulsify the dressing ingredients in a blender or use an immersion blender until smooth.

4. Massage greens with some dressing until soft and tenderized.

5. Add in cooked farro and more dressing to coat the grains. Toss to combine and top with pomegranate seeds, red onion, and pecans. 

6. Keeps in the fridge for 2-3 days.