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Farro Salad with Pomegranate Vinaigrette

Servings 4
Author Kelly Powers

Ingredients

  • 1 cup farro, dry (about 3 cups cooked)
  • 1 cup mozzarella pearls
  • 1/4 cup walnuts, coarsely chopped
  • 1/2 cup basil leaves and tender stems, thinly sliced
Roasted eggplant
  • 1 large or 2 medium eggplant (2 cups), diced
  • 1 tbsp. extra virgin olive oil
  • kosher salt
Pomegranate vinaigrette
  • 1-1/2 tbsp. extra virgin olive oil
  • juice from ½ to 1 lemon
  • 1 tbsp. pomegranate molasses
  • 1/2 tbsp. date syrup
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cumin
  • 1/2 tsp. cardamom
  • kosher salt
  • pepper

Instructions

  • Heat oven to 450° F.
  • Prepare farro according to package directions. Rinse with cold water and set aside.
  • In a large bowl, toss eggplant in olive oil and season with a few pinches of kosher salt. Place on a parchment-lined baking sheet, and roast for roughly 10 minutes, until soft and golden brown.
  • In a large serving bowl, prepare the pomegranate vinaigrette by whisking together olive oil, lemon juice, pomegranate molasses, date syrup, spices, and a few pinches of salt and pepper.
  • Add farro, roasted eggplant, mozzarella, walnuts, and basil. Gently mix until thoroughly combined.
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