"Spanking the Pomegranate" Holiday Salad

January  8, 2013
0 Stars
  • 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
In This Recipe
  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!

See what other Food52ers are saying.

  • Tina Miller
    Tina Miller
  • HeatherPierceG

2 Reviews

Tina M. October 22, 2014
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!
Author Comment
HeatherPierceG October 22, 2014
So glad you enjoyed it Tina - I'll have to try your variation. One of my favorite Thanksgiving sides - enjoy!