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Active time
15 minutes
Total time
35 minutes
6 servings

1 cup farro

3 cups chicken or vegetable broth

½ cup hazelnuts

3 cups arugula

½ cup pomegranate seeds (arils)

Salt and pepper to taste


1 ½ tablespoon apple cider vinegar

1 ½ tablespoon olive oil

1 teaspoon maple syrup

½ shallot, chopped

  1. Heat oven to 350°F.
  2. Add farro and broth to a pot. Bring to a boil. Reduce heat to medium and simmer for 30 minutes.
  3. While farro is cooking, toast the hazelnuts. Line a sheet pan with parchment paper and spread out hazelnuts. Toast for 10 minutes until the outside skins begin to split open. Allow to cool.
  4. Make the dressing. Mix vinegar, olive oil, maple syrup, and shallot. Whisk or shake until combined.
  5. To remove the skin of the hazelnuts, put them in a clean dishtowel and rub until skins are removed. Chop the hazelnuts roughly.
  6. Assemble the rest of the salad. In a large bowl, add arugula, pomegranate seeds, and hazelnuts.
  7. When farro is done, rinse with cold water and drain well. Add to salad.
  8. Add dressing and toss well to combine. Add salt and pepper to taste.

Recipe courtesy of Emilia Petrucci and Oldways. Media: contact us for permission to reprint and for a hi-res image.


Calories: 227
Total Fat: 11g
Saturated Fat: 1g
Sodium: 65mg
Carbohydrate: 28.5g
Fiber: 3.6g
Sugar: 3.7g
Added Sugar: 0g
Protein: 6.4g

Yield: 6 servings

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