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Recipe

Farro Salad with Beets, Pistachios, and Pomegranate

Servings: 2 as a main dish; 4 as a side

This salad makes a delicious meatless main, as well as a great side dish that pairs well with chicken, fish, and even lamb.

Ingredients

  • 1 cup farro
  • Kosher salt
  • 1 Tbs. pomegranate molasses
  • 1 Tbs. white balsamic vinegar
  • 1 tsp. stone-ground mustard
  • 1/4 cup olive oil
  • Freshly ground black pepper
  • 5 oz. arugula
  • 8 oz. vacuum-packed cooked beets, halved or quartered if large
  • 1/4 cup pistachios, roughly chopped
  • 2 Tbs. pomegranate arils
  • 1 oz. crumbled ricotta salata (about 1/4 cup)

Nutritional Information

  • Calories (kcal) : 750
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 24
  • Cholesterol (mg): 5
  • Sodium (mg): 1440
  • Carbohydrates (g): 88
  • Fiber (g): 11
  • Sugar (g): 20
  • Protein (g): 22

Preparation

  • In a medium saucepan, combine the farro, 1/2 tsp. salt, and 2 cups water and bring to a boil. Reduce the heat, cover, and simmer about 25 minutes, or until the farro is tender and the liquid is absorbed.
  • Meanwhile, in a medium bowl, whisk the molasses, vinegar, and mustard. Whisking continuously, pour in the oil in a slow, steady stream. Season with 1-1/2 tsp. salt and 1/4 tsp. pepper.
  • In a large bowl, toss the arugula with the farro. Drizzle with the vinaigrette, and toss again. Divide among shallow bowls. Top with the beets, pistachios, pomegranate arils, and cheese, and serve.

Reviews

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Reviews (3 reviews)

  • BeginnerCookLisa | 03/28/2020

    I had never had farro before and a friend wrinkled her nose when I told her I was going to make something with it. Proved her wrong! This was yummy. I had a package of Trader Joes Farro in the pantry from a food basket that was the perfect amount. I didn't have pomegranate molasses (and am not shopping with COVID around) so I used 1/2 tsp molasses and 1 TBs blackberry ginger instead. I also didn't have arugula so used a boxed spring mix salad instead. Since we had to use up the salad fast, I added a LOT of greens. I also was creative and used Feta instead of ricotta. Beets I did have! I guess I am becoming a better cook and learning to get inspiration from a recipe instead of slavishly following it!

  • User avater
    ToqueOnFire | 02/11/2020

    This was yummy and satisfying. The farro has such a nice chewy texture and nutty flavor. Found the ricotta salata at Whole Foods. Used regular molasses and it seemed fine. We did add a small piece of salmon but the salad was so satisfying that I’ll probably skip it next time. Very easy and quick to pull together.

  • Rhianona | 01/18/2020

    This was really tasty. I ended up using goat's cheese instead of ricotta salata as I couldn't find the latter in my grocery store. I made my own pomegranate molasses, since again, that couldn't be found in my grocery store. I would suggest adding more arugula or letting the farro cool more before mixing it with the greens, as they wilted rather a lot. Still tasty though! I really liked that I could get all the other pieces together while cooking the farro so once that was done, I just needed to assemble everything. Next time, I'm going to be adding some salmon to it to make it really pop.

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