Fall Farro Salad With Pomegranate, Walnut & Truffle Salad

11 faves
More from this source
La Tavola Marche
Nutrition per serving    (USDA % daily values)


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
Caramelized Fennel And Farro Salad
Not Without Salt
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
Squash And Farro Salad With Tahini Vinaigrette
Bon Appetit