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Farro Carrot Pomegranate Salad

By Brandy

Jan 07, 2015, Updated Mar 15, 2015

This farro carrot pomegranate salad is the perfect healthy side dish. It’s packed full of vegetables and dressed with a simple squeeze of orange.

You guys, I cannot get enough of my new heated blanket. I’m sitting under it right now while watching old episodes of Parks and Recreation and writing this post. I think I could sit like this for a whole day.

Well, if someone brought me cold bottles of seltzer water and delivered me food so I didn’t starve to death under my blanket. {I keep this blanket at like 900 degrees…so toasty!} Sadly as much as my husband loves me I doubt he would quit his job to take care of me. I can’t blame him but I will hold it against him.

What I won’t hold agains him is loving nature to try everything I put in front of his face. While he is not normally a giant fan of salads made from grains he enjoyed this salad. I personally think it was because it was packed full of pomegranates.

Seriously, pomegranates are where it’s at! Plus I have been CRUSHING on farro. I remember awhile ago I was on Twitter complaining about how I was over quinoa and Liz chimed in and let me know I should give farro a try.

Well, it took me forever but I finally tried it and I luuuuuuurve it!

Is it weird that I now want to put farro in everything?

A few small recipe notes:

• I used tri-colored carrots in this post so you will notice the white carrots. They are carrots – not potatoes. Feel free to use any colored carrot you like.
• For my julienne carrots I used this awesome OXO Julienne Peeler.

Farro Carrot Pomegranate Salad

This farro carrot pomegranate salad is the perfect healthy side dish. It's packed full of vegetables and dressed with a simple squeeze of orange.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Ingredients:

• 1 cup farro
• 4 cups water
• 2 tablespoons olive oil
• 3 carrots, scrubbed and sliced (I used colored carrots)
• 1 carrot, julienne peeled
• 2 shallots, diced
• 3 cups baby spinach
• 2 cloves garlic, minced
• 2 springs thyme, leaves removed
• 1/2 teaspoon garam masala
• Kosher salt and pepper, to taste
• 1/2 cup pomegranate seeds
• 2 tablespoons orange juice, freshly squeezed

Directions:

In a pot set over high heat add farro and water. Bring to a boil, lower the heat to medium low, cover and let cook for about 30 minutes until tender.

Drain the farro and let cool while you prepare the other ingredients.

In a large skillet set over medium heat add olive oil. Once the oil is hot add in diced carrots. Cook until the carrot just starts to soften.

Add in julienne peeled carrot and shallots. Cook for another 5 minutes until soft.

Throw in spinach, garlic, thyme leaves, garam masala, kosher salt and black pepper. Stir to combine and cook until the spinach is soft.

Remove from the heat and add farro to the skillet. Toss to combine, stir in pomegranate seeds and orange juice. If the mixture is a little dry drizzle a little more olive oil into the mixture.

Serve room temperature.