Italian farro combined with pomegranate seeds, goat cheese and walnuts in a balsamic rosemary vinaigrette makes a deliciously tasty and filling Fall salad.

I first made this Farro Salad with Pomegranate, Goat Cheese and Walnuts back in the Fall of 2012 and haven't really thought about it since. I'm not sure why because it was delicious and makes a perfect lunch salad or to serve as a side dish during the holidays.

What is farro?

Farro is a type of wheat which was believed to be the original grain that fed the Mediterranean regions for thousands of years. It was used as the primary ingredient in polenta; which was commonly eaten during Roman times.

Once cooked, it has a firm chewy texture and is popular in risotto, salads and soups. Sometimes, you can also find it in ground form to be used in making pasta or bread. I find the flavor to be similar to quinoa without the grainy texture.

Is farro high in carbs?

Technically the answer is yes; however, it's not the bad type of carbohydrates. Farro is a whole grain and has about twice as much fiber as quinoa and three times as much as rice. Unlike white rice, farro is made up of complex carbs.

Complex carbohydrates take longer to digest and are a more stable source of energy than simple carbohydrates. They take longer to break down and provide more lasting energy in the body.

How do you get get the seeds out of a pomegranate?

When I was a kid I lived in California for a brief time and I vividly remember walking to school and picking pomegranates off of the trees and eating them on the way to school.

The bad part is that my fingers would be stained red by the time I got there, but the taste was definitely worth it. Getting those tasty seeds out is a lot easier than picking through them with your fingers. Here is an easy way to get them out.

First, cut the top of the pomegranate in half about halfway down; then break the fruit apart with your fingers. Place the pomegranate in a bowl with cool water.

The seeds will drop to the bottom of the bowl, while the fleshy part floats to the top, making it easier to separate.

With pomegranates being in season, I wanted to add them to this salad along with crumbled Goat cheese, walnuts, fresh rosemary, balsamic vinegar and EVOO. Start by rinsing the farro under cold water using a sieve.

Add the farro and water to a saucepan and bring to a boil. Cover and reduce heat and allow to simmer until the water is absorbed; approximately 15 minutes. (Depending on the type of farro you use, cooking time may vary). Cool.

Next, add all of the ingredients to a bowl, mix well and refrigerate until you're ready to serve. That's it! Simple right? This Farro Salad with Pomegranate, Goat Cheese and Walnuts was super hearty and loaded with flavor. ~Enjoy!

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