Easy Mediterranean Farro Salad with Mint Vinaigrette

Easy Mediterranean Farro Salad with Mint Vinaigrette cover

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Easy Mediterranean Farro Salad with Mint Vinaigrette

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Ingredients

Warning0 allergens identified

Easy Mediterranean Farro Salad with Mint Vinaigrette

Salad

8 ¾ ounces quick-cook or 10-minute farromakes 3 cups cooked farro

Waterfor boiling farro

½ red onion

1 cup fetacrumbled

1 tsp olive oil(optional for massaging kale)

1 pomegranateseeds only; about 1-2 cups

Mint Vinaigrette

1 cup mint leavesloosely packed

½ cup olive oil

¼ cup lemon juice

2 teaspoons maple syrup

¼ tsp salt

Instructions

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Instructions

Add the farro to a pot with boiling water. Cook the farro according to the package instructions, drain off the water, then let it cool to a warm, rather than hot, temperature.

While the farro is cooking, add the vinaigrette ingredients to a high sided container and blend with an immersion blender until smooth. You can also use a personal blender or regular blender. If you don’t have those appliances, you can use a food processor or mince the mint finely by hand and whisk it with the other ingredients, but these methods don’t work quite as well.

Add the shredded kale to a bowl and drizzle it with a teaspoon of olive oil. Massage the oil into the kale for 30 seconds to tenderize it and remove some of its bitterness. You can skip this step if you like crunchy, raw kale or if your kale is shredded super finely already.

Add the sliced onions, pomegranates, crumbled feta, and farro to the kale and toss everything together.

Toss the grain salad with the mint vinaigrette. You can add as much dressing or as little as you like, but note that the farro will likely soak up some of the vinaigrette.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Farro Before Cooking 🔥
Dry-toast the farro in a pan for 2-3 minutes before adding water to enhance its nutty flavor and prevent a mushy texture.
Dress While Warm 🌡️
Toss the hot farro with the lemon vinaigrette immediately after cooking so the grains absorb the flavors better than when cold.
Reserve Pomegranate Seeds Last 💎
Add pomegranate arils just before serving to prevent them from bleeding their juice into the salad and staining other ingredients.
Macerate Red Onion for Sweetness 🧅
Toss diced red onion with lemon juice and a pinch of salt 10 minutes before assembly to soften its bite and add subtle sweetness.
Balance Maple Syrup Carefully 🍯
Start with ½ teaspoon of maple syrup in your vinaigrette and taste as you go—a little goes a long way to complement the bright mint without overpowering.