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Harvest Farro Salad

Harvest Farro Salad
40 Minutes Total time 15 Minutes Prep time 25 Minutes Cook Time 251 Calories 8 Servings

Ingredients

Directions

 

1.     Preheat oven to 425°F; line a rimmed baking pan with nonstick foil. Prepare farro as label directs; cool.

 

2.     Toss onion, potato, 1 tablespoon oil, ½ teaspoon salt and cinnamon in a large bowl; spread on prepared pan. Roast onion mixture 25 minutes or until golden brown and tender, stirring once.

 

3.     Whisk lemon juice, parsley, honey and remaining 1 teaspoon salt in a separate large bowl; whisking constantly, slowly drizzle in remaining 3 tablespoons oil to emulsify. Fold in arugula, Mandarins, farro and onion mixture. Makes about 7 cups.

 

4.     Serve salad sprinkled with pomegranate arils and pepitas.

Wheat Vegetarian Lunch Dinner

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