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Farro Salad – Farro, Pomegranate, Belgium Endive Salad
This Farro, Pomegranate, Belgium Endive Salad is a beautiful and delicious weekday meal and also works great for a packed lunch, too.
Course
Salad
Cuisine
American
Prep Time
45
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
497
kcal
Author
Colleen Milne
Ingredients
1
cup
farro
3
cups
water or vegetable stock
4
Belgium endives
trimmed and halved lengthwise
2
teaspoon
olive oil
1
teaspoon
thyme leaves
1
small head radicchio
sliced
1
cup
seedless red grapes
halved
juice and seeds of one pomegranate
¼
cup
capers
drained
½
cup
extra virgin olive oil
¼
cup
pomegranate juice
¼
cup
balsamic vinegar
1
garlic clove
minced
½
teaspoon
salt
½
teaspoon
freshly ground black pepper
chopped fresh parsley
for garnish
US Customary
-
Metric
Instructions
Rinse farro under cold running water
Put in a pot over high heat with water or stock, and bring to a boil. Reduce heat to medium low
Simmer about 30 minutes
Drain any excess water and allow farro to cool
Heat oven to 350° Line a baking sheet with parchment
Toss Belgium endive with olive oil, and sprinkle with thyme leaves
Roast in the center of the oven about 20 minutes, turning halfway through, until tender and slightly brown
Remove from oven and allow to cool
Toss together farro, radicchio, grapes, pomegranate seeds, and capers
In a jar, combine extra virgin olive oil, pomegranate juice, balsamic vinegar, garlic, salt and pepper
Shake jar vigorously, pour over the salad, and toss
Top salad with Belgium endives and garnish with parsley
Serve immediately, or refrigerate until ready to serve
Nutrition
Serving:
1
g
|
Calories:
497
kcal
|
Carbohydrates:
54
g
|
Protein:
6
g
|
Fat:
30
g
|
Saturated Fat:
4
g
|
Sodium:
606
mg
|
Potassium:
375
mg
|
Fiber:
10
g
|
Sugar:
11
g
|
Vitamin A:
55
IU
|
Vitamin C:
3.7
mg
|
Calcium:
37
mg
|
Iron:
2
mg