"Spanking the Pomegranate" Holiday Salad

By • January 8, 2013 • 2 Comments

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Author Notes: http://www.youtube.com/watch?v=aHVX13NHRiUHeatherPierceG

Makes one salad

  • 1/2 cup farro (if you’re gluten-free, use brown rice or quinoa instead)
  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 pomegranate
  • 1/2 cup feta cheese (or 1 avocado, sliced)
  • 3 tablespoons walnut oil
  • juice of 1/2 lemon
  • 2 tablespoons Dijon mustard
  1. Cook the farro ahead of time, according to package directions, and let cool.
  2. Rinse and dry kale, remove leaves from stems and tear into bite-sized pieces. Add to a large bowl with olive oil and gently massage oil into kale for a few minutes until kale turns a nice dark green and becomes more tender.
  3. Slice the pomegranate in half and remove seeds (see video above).
  4. Add 1 cup of cooked farro, pomegranate seeds, feta cheese (or avocado) to kale.
  5. Make dressing: whisk together walnut oil, lemon juice, and Dijon mustard until creamy.
  6. Drizzle dressing over salad, toss to coat, and serve!
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about 1 month ago Tina Miller

This was fabulous and so easy!
I accidentally used spicy brown mustard rather than dijon, but tempered that by adding maple syrup. Used goat cheese rather than feta. I'm adding this dish to the Thanksgiving line up - easy to make the day before, tasted even better the next day!

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about 1 month ago HeatherPierceG

So glad you enjoyed it Tina - I'll have to try your variation. One of my favorite Thanksgiving sides - enjoy!