Summary

The recipe Fall Farro Salad with Pomegranate, Walnut & Truffles can be made in roughly 1 hour and 15 minutes. For $3.3 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This main course has 722 calories, 25g of protein, and 47g of fat per serving. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. 3 people were impressed by this recipe. It is brought to you by Foodista. If you have pomegranate, radicchio thinly, truffle mushroom, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 86%. Similar recipes are Fall Farro Salad, Fall Farro Salad with Butternut Squash, and Fall Farro Salad with Butternut Squash.

Instructions

1. In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes. Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)
2. Drain the farro in a colander & remove vegetable scraps if used. Allow to cool for a few minutes.
3. In a large separate bowl combine the farro with radicchio, nuts & pomegranate seeds. Give it a good mix and season with salt & pepper.
4. For the dressing: Drizzle over the salad a couple tablespoons of vinegar followed by three times the amount of extra virgin olive oil.
5. Give it another good mix.
6. To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too. Top with a few pulls of a potato peeler across a wedge of parmesan.
7. Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together.
8. Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily).

Ingredients

• 1 extra virgin olive oil
• 2 (250 gr) farro or spelt
• 3 parmesan shaved into ribbons
• 4 pomegranate
• 5 radicchio sliced thinly
• 6 salt and pepper
• 7 truffle mushroom
• 8 2-3 tablespoons vinegar
• 9 (100gr) toasted walnuts

Directions

• 1 In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes. Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)