Winter Pistachio Pomegranate Farro Salad
Prep time
Cook time
Total time
This Winter Pistachio Pomegranate Farro Salad is the perfect combination of crunchy, creamy, savory and tart -- and will give you lasting energy without weighing you down.
Serves: 6
For the Salad
  • 1 cup uncooked farro
  • Salt for the farro cooking water
  • ½ cup pomegranate seeds
  • ½ cup chopped toasted pistachios
  • 3 ounces goat cheese, crumbled
  • 1 cup mixed herbs, chopped (parsley, cilantro and mint are lovely)
For the Dressing
  • 2 tsp lemon zest
  • 4 tbsp fresh lemon juice
  • 2 tsp honey
  • 1 tsp dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup extra virgin olive oil
  1. Bring a medium pot of water to a boil. Add a few pinches of salt and the cup of farro. Cook according to package directions (mine was a quicker-cooking variety, it took about 10 minutes).
  2. While the farro is cooking, place the remaining salad ingredients into a large bowl. In a smaller bowl, whisk together the dressing ingredients until fully combined.
  3. Once the farro is cooked, drain off the excess water. You can allow the farro to cool if you'd like, but I do love this salad warm.
  4. Add the farro to the bowl with the rest of the salad ingredients. Pour in the dressing and toss to coat.
Recipe by Another Root at