"Spanking the Pomegranate" Holiday Salad

January  8, 2013
0 Ratings
  • Makes One Salad
What You'll Need
  • 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!

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