Farro Salad with Arugula | Bob's Red Mill Natural Foods
Green leafy arugula and bright pops of pomegranate make this farro salad as pretty as a holiday wreath! Creamy goat cheese makes it a dinner party…
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 www.bobsredmill.com.
Cooking tools:
- Pot
- Colander
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Whisk
- Spatula
- Serving platter
Ingredients
- 1 cup Organic Farro (190 g)
- 1 lb Brussels Sprouts (454 g)
- 2 Tbsp Neutral Oil, such as vegetable (30 ml)
- 4 oz Pomegranate Seeds (112 g)
- 3 oz Goat Cheese (84 g)
- 4 cups Baby Arugula (80 g)
- Salt to taste
- ¼ tsp Dijon Mustard
- 2 Tbsp Champagne Vinegar or White Wine Vinegar (30 ml)
- 2 tsp Fresh Lemon Juice (10 ml)
- 2 Tbsp Olive Oil (30 ml)
- 1 tsp freshly chopped Thyme
- ½ tsp Honey
- ¼ tsp Salt
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