Farro, Pomegranate, and Arugula Salad with Shallot Vinaigrette


For the farro:

For the dressing:

For the salad:

  1. Place rinsed farro, water, and salt in a medium saucepan, Bring to a boil, reduce heat to low, and simmer covered for about 25-30 minutes, or until the liquid is absorbed. Set aside to cool.
  2. Meanwhile, place all dressing ingredients in a blender (I used my nutribullet), Blend until completely smooth. Set aside.
  3. Place walnuts in a small pan over medium heat. Toast until fragrant, about 10 minutes. You can also toast them in the oven at 350F. Place in a large bowl. De-seed pomegranate (I like this method.)
  4. Add pomegranate to bowl with walnuts. Add cranberries, arugula, cooked farro, and dressing. Stir to combine. Serve over more arugula if desired.

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