This Farro Salad has a lot going on. Which, is how it should be. A great salad has all of the flavour elements, sweet, bitter, sour, salty and umami. And this farro salad is all that. Sweet grapes, tart pomegranate, bitter endive and radicchio, salty capers, and a little splash of tamari for umami, all add up to one flavour packed dish.
Add to all this delightful flavour, the textures of chewy, nutty farro, crisp grapes and crunchy radicchio. This farro salad is one of my favourite fall salads, especially since it is incredibly nutritious. This ancient grain is higher in protein than rice, and it’s a good source of vitamins and minerals, including calcium, iron, magnesium, niacin, and zinc. Farro is a delicious way to get your whole grains without waiting for breakfast. I have been really loving cooking with farro for its versatilty and nutrition. If you are a fan of farro, you might also like these Farro Stuffed Peppers.
Belgium endives are a favourite of mine. They have a slightly bitter taste, that mellows when roasted, and are delicious when combined with this pomegranate and balsamic dressing.
And pomegranates. Well it’s pomegranate season, just when we can use a pop of festive colour on our tables, and they are at their peak of sweetness now. I love the tart sweetness of the juice and the jewel like colour of pomegranate seeds. They are wonderful in salads and so many other recipes, like this Turkey & Pomegranate Salad with Bacon (think of those turkey leftovers).
You don’t have to soak your farro. Just be sure to rinse it thoroughly before cooking. This salad makes a large batch, but it keeps well to bring along for lunches. Makes 4 mains or 8 sides.
- 1 cup farro
3 cups water or vegetable stock
4 Belgium endive, trimmed and halved lengthwise
2 tsp olive oil
1 tsp thyme leaves
1 small head radicchio, sliced
1 cup seedless red grapes, halved
juice and seeds of one pomegranate
1/4 cup capers, drained
1/2 cup extra virgin olive oil
1/4 cup pomegranate juice
1/4 cup balsamic vinegar
- 1 tbsp tamari, or soy sauce
- 1 garlic clove, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
chopped fresh parsley, for garnish
Rinse farro under cold running water
Put in a pot over high heat with water or stock, and bring to a boil. Reduce heat to medium low
Simmer about 30 minutes
Drain any excess water and allow farro to cool
Heat oven to 350° Line a baking sheet with parchment
Toss Belgium endive with olive oil, and sprinkle with thyme leaves
Roast in center of oven about 20 minutes, turning halfway through, until tender and slightly brown
Remove from oven and allow to cool
Toss together farro, radicchio, grapes, pomegranate seeds, and capers
In a jar, combine extra virgin olive oil, pomegranate juice, balsamic vinegar, tamari,garlic, salt and pepper
Shake jar vigorously, pour over salad, and toss
Top salad with Belgium endive and garnish with parsley
Serve immediately, or refrigerate until ready to serve