3.5 2

Farro Salad with Apples, Pomegranate Seeds and Pine Nuts

  • Total Time:
  • Servings: 6

blog Tips from the F&W Test Kitchen


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KEY: Spring, Winter, Test Kitchen, Christmas, Dinner Party, New Year's Eve, Thanksgiving, Beans, Grains & Legumes, Salads, Side Dishes, Fast, Healthy, Make Ahead, Vegetarian, Dinner

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  • 1/3 cup pine nuts, preferably from Italy (2 ounces)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 small shallot, minced (2 tablespoons)
  • Salt and freshly ground pepper
  • 4 cups Thyme-Scented Farro
  • 1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces
  • 1/2 cup pomegranate seeds (from 1 pomegranate)
  • 1/2 cup chopped flat-leaf parsley


How to make this recipe

  1. Preheat the oven to 350°. Spread the pine nuts 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 Thyme-Scented Farro, pine nuts, apple, pomegranate seeds and parsley; toss before serving.

Make Ahead

The salad without the pine nuts can be refrigerated overnight. Bring the salad to room temperature before serving.

Contributed By Published March 2010

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