This farro carrot pomegranate salad makes an ideal healthy side dish. It’s full of fresh vegetables and brightened with a squeeze of orange.
I’m currently obsessed with my heated blanket — it’s keeping me cozy while I watch Parks and Recreation and write this. I could happily curl up all day, as long as someone brought me cold seltzer and a few snacks. My husband won’t be quitting his job to serve me, but he did try this salad and genuinely enjoyed it, even though he’s not usually a fan of grain-based salads. I suspect the pomegranate seeds helped win him over.
Pomegranates add a juicy, tart pop that elevates simple grains and vegetables. Lately I’ve been loving farro as an alternative to quinoa — it has a pleasant chew and nutty flavor that works well in salads. Once I tried it I wanted to use it everywhere, and this salad is one of my favorite ways to enjoy it.
Recipe notes:
- I used tri-colored carrots in these photos, so you may see white carrots — they are carrots, not potatoes. Use whatever colored carrots you prefer.
- For the thin, julienned carrot ribbons I used a julienne peeler, which makes prep quick and consistent, but you can also slice thinly by hand.
Farro Carrot Pomegranate Salad
This farro carrot pomegranate salad is a bright, healthy side dish—packed with vegetables, nutty farro, and a splash of fresh orange juice.
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, julienned
- 2 shallots, diced
- 3 cups baby spinach
- 2 cloves garlic, minced
- 2 sprigs thyme, leaves removed
- 1/2 teaspoon garam masala
- Kosher salt and pepper, to taste
- 1/2 cup pomegranate seeds
- 2 tablespoons freshly squeezed orange juice
Directions:
In a pot set over high heat, combine the farro and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer about 30 minutes or until the farro is tender. Drain and set aside to cool while you prepare the vegetables.
Heat the olive oil in a large skillet over medium heat. Add the sliced carrots and cook until they begin to soften.
Add the julienned carrot and diced shallots, and cook another 4–5 minutes until tender.
Stir in the spinach, garlic, thyme leaves, garam masala, salt, and pepper. Cook until the spinach wilts and the aromatics are fragrant.
Remove the skillet from the heat and add the cooked farro. Toss everything together, then fold in the pomegranate seeds and orange juice. If the salad seems a bit dry, drizzle in a little more olive oil to taste.
Serve at room temperature.