lemon-ginger farro salad with pomegranate & pistachios

Posted by on Jan 21, 2018 in tasteovers by jackie | 4 comments

lemon-ginger farro salad with pomegranate & pistachios

I make this salad a lot when pomegranates are in season! I never actually wrote down a recipe for it … I just wing it, which is the way I prefer to cook. But I wanted to share this farro salad, so here’s the official recipe! It’s so refreshing and satisfying and loaded with colors, textures, and aromatic delight. A couple of its flavor “secrets” are freshly grated gingerroot and lemon zest. Since I get to use my Microplane Zester/Grater to do that, it’s a perfect time to share this since “Favorite Kitchen Tool” is the theme of this month’s Recipe Redux. You’ll actually feel so good after eating it knowing you punched up your plant quotient for the day (it’s vegan!). Enjoy this dish any day of the week, especially Meatless Monday, of course!

lemon-ginger farro salad with pomegranate & pistachios

lemon-ginger farro salad with pomegranate & pistachios

Yield: 6 servings

Serving size: about 1 cup each

  • 1 1/2 cups uncooked farro or whole grain of choice*
  • Juice and zest of 1 lemon (3 tablespoons juice)
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon freshly grated gingerroot
  • 3 scallions, thinly sliced, green and white parts separated
  • 2/3 cup finely diced English cucumber
  • 1/2 cup small fresh mint leaves
  • 1/3 cup shelled salted roasted pistachios
  • 1/4 cup pomegranate arils
  • 3/4 teaspoon sea salt, or to taste
  • 3/4 teaspoon freshly ground black pepper

 

DIRECTIONS

  1. In a large saucepan over high heat, add the farro to 6 cups of cold (salted) water and bring to a boil. Reduce heat to low, cover, and simmer according to package directions or until tender. (Note: Time will vary.) Drain well of excess liquid through a fine mesh strainer.
  2. In a medium bowl, whisk together the lemon juice and zest, olive oil, and ginger. Add the cooked farro and white part of the scallions; stir to combine. Set aside to cool for about 30 minutes. Stir, then chill in the refrigerator until cool.
  3. To the chilled farro, stir in the cucumber, mint, green part of the scallions, salt, and pepper. Taste and adjust seasoning.
  4. Transfer to salad bowls or plates, sprinkle with the pistachios and pomegranate arils, and serve. (Hint: If you prefer a more comforting version, you can also sprinkle on some cashew cheese or, if for a non-vegan, some organic goat cheese.)

 

Per serving: 250 calories, 10g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 350mg sodium, 35g total carbohydrate, 5g dietary fiber, 2g total sugars, includes 0g added sugars, 8g protein

 

*Hint: Save time by picking up an 8.8-ounce package of 365 Everyday Value Organic Italian Farro from Whole Foods Market. It’s ready in just 10 minutes!

 

The “Before” Version

compare to greek grain salad

 

Tasteover Tips

  • In lieu of feta cheese, try a salty-tasting plant-based ingredient, such as salted roasted pistachios
  • Go for pops of color with seasonal produce, such as pomegranate arils, rather than tomatoes in wintertime
  • Add aromatic intrigue with freshly grated gingerroot and lemon zest
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4 Comments

  1. I love the colors in this! I’ve never used farro before but I’ve seen it in so many recipes lately that I’ll have to give it a go!

    • Thanks, Becca! I’m in looove with farro. Hope you do give it a go! :)

  2. I’m definitely going to be making this once we have pomegranates in season again. I’m going to make a little substitute of pepitas (pumpkin seeds) for the pistachios to keep this dish Migraine-friendly. Pistachios, along with peanuts and walnuts, should be avoided by migraine suffers owing to their high levels of citrulline which fuels the nitric oxide pathway Good for most people but bad for Migraineurs. Bravo and thanks for sharing

    • I do hope you’re able to enjoy this recipe in your own migraine-friendly way! :) Jackie

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