Tuesday, November 13, 2012

Farro Salad with Pomegranate, Goat Cheese and Walnuts


Welcome to Day 2 of Thanksgiving Recipe Week. 

Today we're talking about salads and since pomegranate is in season from September through February, this salad would make a nice addition not only to your Thanksgiving Day menu, but any seasonal get together

Farro is a type of wheat which was believed to be the original grain that fed the Mediterranean regions for thousands of years. It was used as the primary ingredient in polenta, which was commonly eaten by the poor in Roman times. Farro, once cooked, has a firm chewy texture and is popular in salads and soups. Sometimes, it is also found in ground form to be used in making pasta or bread. I found the flavor to be similar to quinoa without the grainy texture and I really enjoyed this deliciously, hearty salad. 
Farro Salad with Pomegranate, Goat Cheese and Walnuts
1 c. Farro, uncooked
1 Pomegranate, seeds only
1/4 c. Crumbled Goat Cheese
1/2 c. Chopped Walnuts
3 tbsp. Aged Balsamic Vinegar
2 tbsp. Extra Virgin Olive Oil
1 1/2 tsp. Fresh Rosemary, chopped
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Prepare farro according to package directions and cool. 
2. In a bowl, add all of the ingredients and mix well. Makes 8-1/2 cup servings. 


I have posted how to get the seeds out of a pomegranate before but just in case you missed it, here is what you have to do:
1. Cut the top of the pomegranate in half about halfway down. 
2. Break the fruit apart with your fingers. I found it easier to place in a bowl with a little water. 
3. The seeds drop to the bottom while the fleshy part floats to the top, making it easier to separate. 
*Nutritional Information per Serving: Calories 207, Carbs 23.5g, Fat 10.6g, Protein 6.3g, Fiber 3.1g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Click here for more SALAD ideas? 

Enjoy!





Thanksgiving Tip
An unstuffed turkey will roast approximately 15 minutes per pound in a 325 degree oven. Do not stuff your turkey during the cooking process as it slows the cooking down the cooking time and is unsafe to eat as the internal temperature doesn't get hot enough to kill any bacteria that may form. Place your stuffing in a separate dish and bake it instead. 



2 comments:

  1. This sounds delicious! What a refreshing change from the usual salads. Thanks!

    ReplyDelete

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