Today we’re talking about salads and since pomegranate is in season from September through February, this salad would make a nice addition not only to your Thanksgiving Day menu, but any seasonal get together.
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 by the poor in Roman times. Farro, once cooked, has a firm chewy texture and is popular in salads and soups. Sometimes, it is also found in ground form to be used in making pasta or bread. I found the flavor to be similar to quinoa without the grainy texture and I really enjoyed this deliciously, hearty salad.
Farro Salad with Pomegranate, Goat Cheese and Walnuts
1 c. Farro, uncooked
1 Pomegranate, seeds only
1/4 c. Crumbled Goat Cheese
1/2 c. Chopped Walnuts
3 tbsp. Aged Balsamic Vinegar
2 tbsp. Extra Virgin Olive Oil
1 1/2 tsp. Fresh Rosemary, chopped
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
1. Prepare farro according to package directions and cool.
2. In a bowl, add all of the ingredients and mix well. Makes 8-1/2 cup servings.
Click here for more SALAD ideas?