Ingredients
Scale
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)
Instructions
- 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.
- Meanwhile, place all dressing ingredients in a blender (I used my nutribullet), Blend until completely smooth. Set aside.
- 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.)
- Add pomegranate to bowl with walnuts. Add cranberries, arugula, cooked farro, and dressing. Stir to combine. Serve over more arugula if desired.