Lemony Pomegranate Farro Salad
A bright and hearty farro salad that's bursting with pomegranates in a bright and tangy lemon vinaigrette is the perfect side dish!
Servings 6
Ingredients
- 1 cup semi-pearled farro, rinsed
- 1 1/2 cups chicken or vegetable broth
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- 1/4 cup pomegranate arils
- 2 tablespoons flat-leaf parsley, roughly chopped
- 1 medium shallot, finely diced
- 1/4 cup crumbled cotija or feta
Lemon Vinaigrette Ingredients
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Instructions
- Fit a large, rimmed sheet pan with parchment. Reserve.
- In a large saucepan bring the farro, chicken broth, water, and salt to a boil.
- Reduce the heat to low, cover, and simmer until the farro is cooked through, approximately 25-30 minutes.
- When the farro is cooked through, spread it on the prepared sheet pan in a single layer to cool.
- Once the farro has cooled after approximately 15 minutes, place it in a large bowl.
- Add in the pomegranate arils, parsley, and shallot.
- Stir well to combine.
- Drizzle with lemon vinaigrette and toss well to coat.
- Top with cotija and serve.
Lemon Vinaigrette Instructions
- Whisk together the lemon juice and dijon in a small bowl.
- Add olive oil, oregano, salt, and pepper.
- Whisk well to combine.
Notes
Notes: Store the salad covered in the refrigerator for up to 3 days.