Lemon-Ginger Farro Salad With Pomegranate and Pistachios [Vegan]

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This salad is filling, seasonal, and so fresh tasting! It has healthy fats and protein from the pistachios that will keep you going for a while. It also has fresh mint and lemon juice that keeps it tasting light and fresh!

Lemon-Ginger Farro Salad With Pomegranate and Pistachios [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

250

Serves

6, 1 cup servings

Ingredients

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

Preparation

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.
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.
To the chilled farro, stir in the cucumber, mint, green part of the scallions, salt, and pepper. Taste and adjust seasoning.
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).

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

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AUTHOR & RECIPE DETAILS

Jackie Newgent is a classically-trained chef, registered dietitian nutritionist, media personality, and author of several cookbooks, including the award-winning The All‐Natural Diabetes Cookbook. She’s a healthy cooking instructor at the Institute of Culinary Education and freelance recipe developer for Rachael Ray Every Day, Livestrong.com, and Fitbit.com. She’s made professional guest appearances on dozens of television news shows, including Good Morning America. Jackie blogs at Tasteovers by Jackie. She resides in Williamsburg, Brooklyn.

Lemon-Ginger Farro Salad With Pomegranate and Pistachios [Vegan]