FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Fall Farro Salad With Pomegranate, Walnut & Truffle Salad

11 faves
Nutrition per serving    (USDA % daily values)
CAL
671
FAT
125%
CHOL
0%
SOD
5%

Comments

Add a comment

Ingredients for 4 servings

8 ounces (250 gr) farro or spelt

vegetable scraps to cook the farro in (piece of carrot, onion, celery, etc.)

1 small head of radicchio sliced thinly

4 ounces (100gr) toasted walnuts

seeds and juice of one pomegranate

shaved truffle or truffle oil to taste

salt and pepper

2-3 tablespoons (30ml) vinegar

parmesan shaved into ribbons

1/4 -1/3cup(100-150ml) extra virgin olive oil

You might also like

Warm Farro Salad With Roasted Squash, Persimmon...
The Kitchn
Farro Salad W/ Delicata Salad & Pomegranate
A Cozy Kitchen
Farro Salad With Tomatoes And Herbs
Framed Cooks
Farro, Apple And Pecan Salad
Whole Foods Market
Farro, Pea Shoot, And Goat Cheese Salad
Whole Living
Warm Farro Salad
No Recipes
Roasted Cauliflower, Beet, and Farro Salad
Joy The Baker
Roasted Cauliflower And Farro Salad With Feta A...
Cookie and Kate
Mason Jar Chickpea, Farro And Greens Salad
Cookie and Kate
Squash And Farro Salad With Tahini Vinaigrette
Bon Appetit