Staying In: Farro Salad with Apples, Pomegranate Seeds & Toasted Pecans

farro salad, farro salad recipe

At this time time of year when a simple salad feels too light but it's still not time for a decadent and creamy dish, we recommend making a hearty salad, like this one from Mike's Organic featuring farro, toasted pecans and seasonal fruits like apple and pomegranate seeds. Top it off with some creamy feta cheese for a satisfying and healthy lunch that will give you just the boost you need.

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∙ ⅓ cup toasted pecans
∙ ¼ cup extra-virgin olive oil
∙ 2 tbsp extra-virgin olive oil
∙ 1 small shallot, minced (~2 tablespoons)
∙ Salt, to taste
∙ Freshly ground black pepper, to taste
∙ 4 cups farro
∙ 1 large apple, cored and cut into 1/2 inch pieces
∙ ½ cup pomegranate seeds
∙ ½ cup flat-leaf parsley, chopped
∙ ½ cup feta cheese, optional



1) Preheat the oven to 350°F. Spread the pecans in a pie plate and toast until golden, about 5 minutes. Let cool.

2) In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the farro, toasted pecans, apple, pomegranate seeds and parsley; toss before serving.

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