Side dishe for 4

Harvest Farro Salad

Name: Harvest Farro Salad
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 cup farro; 1/2 cup pomegranate arils; 1/3 cup toasted pecans; 1/3 cup crumbled feta cheese; 1 1/2 cups arugula; 1/2 red onion; 1 1/2 cups butternut squash; 1 1/2 cups brussels sprouts; 2 tbsp olive oil; salt and pepper to taste (optional)

Soaked farro joins crisp vegetables, greens, fruit, nuts, cheese, and balsamic dressing in a colorful salad.

$1.46per serving $

50 minstart to table

4servings

American Vegetarian Budget Side dishes Lunches No-cook Back to school Fall Summer

Ingredients

3/4 cup farro
1/2 cup pomegranate arils
1/3 cup toasted pecans
1/3 cup crumbled feta cheese
1 1/2 cups arugula
1/2 red onion
1 1/2 cups butternut squash
1 1/2 cups brussels sprouts
2 tbsp olive oil
salt and pepper to taste (optional)

Steps

Cover the farro with water and soak it for 40 minutes.
Drain the farro well, then finely dice the squash and red onion.
Thinly slice the Brussels sprouts and place them with the arugula in a large bowl.
Add the farro, squash, onion, pomegranate arils, pecans, and feta.
Whisk the balsamic dressing with the olive oil, salt, and pepper.
Pour the dressing over the salad and toss until evenly coated.