Tips from the F&W Test Kitchen More Salads with Grains
Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.
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.
The salad without the pine nuts can be refrigerated overnight. Bring the salad to room temperature before serving.