Fall Farro Salad with Pomegranate, Walnut & Truffles

Fall Farro Salad with Pomegranate, Walnut & Truffles is a main course that serves 4. For $3.3 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 25g of protein, 47g of fat, and a total of 722 calories. This recipe is liked by 3 foodies and cooks. If you have extra virgin olive oil, pomegranate, vinegar, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. Overall, this recipe earns a spectacular spoonacular score of 88%. Similar recipes include Fall Farro Salad, Fall Farro Salad with Apples and Pecans, and Fall Farro Salad with Butternut Squash.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes. Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)
2. Drain the farro in a colander & remove vegetable scraps if used. Allow to cool for a few minutes.
3. In a large separate bowl combine the farro with radicchio, nuts & pomegranate seeds. Give it a good mix and season with salt & pepper.
4. For the dressing: Drizzle over the salad a couple tablespoons of vinegar followed by three times the amount of extra virgin olive oil.
5. Give it another good mix.
6. To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too. Top with a few pulls of a potato peeler across a wedge of parmesan.
7. Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together.
8. Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily).

 

Step by step:

1. In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes. Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)

Drain the farro in a colander & remove vegetable scraps if used. Allow to cool for a few minutes.In a large separate bowl combine the farro with radicchio, nuts & pomegranate seeds. Give it a good mix and season with salt & pepper.For the dressing

1. Drizzle over the salad a couple tablespoons of vinegar followed by three times the amount of extra virgin olive oil. Give it another good mix.To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too. Top with a few pulls of a potato peeler across a wedge of parmesan.Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together.Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily).

Nutrition Information:

covered percent of daily need