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Farro, Pomegranate, and Arugula Salad with Shallot Vinaigrette

  • Author: Alexis
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 3-4 1x
  • Category: Salad



For the farro:

  • 3/4 cup farro, rinsed
  • 1 1/2 cups water
  • 1/4 tsp salt

For the dressing:

  • 3 tbsp chopped shallot
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp salt

For the salad:

  • 1 cup pomegranate seeds (from 1 pomegranate)
  • 1/4 cup dried cranberries
  • 1/3 cup walnuts, toasted
  • 5oz baby arugula (2 cups)


  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.