Farro and Arugula Salad with Toasted Hazelnuts & Pomegranate Seeds

The mastery of this simple yet ﬂavor-packed salad comes from a delicate balance of arugula’s peppery taste with the sweetness of pomegranate seeds. Farro adds a nutty, chewy whole grain texture that works well with the hazelnuts.

Filed Under: Mediterranean Diet, Side dishes, Dinner, Vegetarian, Vegan, Farro, Quick & Easy, Staff Favorites, Special Occasions

Rating

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Active time

15 minutes

Total time

35 minutes

Yield

6 servings

Ingredients

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

Dressing:

1 ½ tablespoon apple cider vinegar

1 ½ tablespoon olive oil

1 teaspoon maple syrup

½ shallot, chopped

Instructions

Heat oven to 350°F.
Add farro and broth to a pot. Bring to a boil. Reduce heat to medium and simmer for 30 minutes.
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.
Make the dressing. Mix vinegar, olive oil, maple syrup, and shallot. Whisk or shake until combined.
To remove the skin of the hazelnuts, put them in a clean dishtowel and rub until skins are removed. Chop the hazelnuts roughly.
Assemble the rest of the salad. In a large bowl, add arugula, pomegranate seeds, and hazelnuts.
When farro is done, rinse with cold water and drain well. Add to salad.
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.