Fall Farro Salad with Pomegranate, Walnut & Truffles
Fall Farro Salad with Pomegranate, Walnut & Truffles with extra virgin olive oil, farro, parmesan into ribbons, pomegranate, radicchio thinly, salt and pepper, truffle mushroom, vinegar, walnuts...
Keywords
- fall
- vegetarian
- lacto ovo vegetarian
- extra virgin olive oil
- farro
- parmesan into ribbons
- pomegranate
- radicchio thinly
- salt and pepper
- truffle mushroom
- vinegar
- walnuts
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at spoonacular.com.
Ingredients
- 72 ml (0.33 cup) extra virgin olive oil
- 226.8 g (8 ounces) farro
- some parmesan into ribbons
- 1 pomegranate
- 1 small head radicchio thinly
- some salt and pepper
- 1 truffle mushroom
- 30 ml (1.09 oz) vinegar
- 113.4 g (4 ounces) walnuts
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