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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.


  • 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


  • 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.


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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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