Instant Farro Salad Recipe Perfect for an Autumn Lunch | Williams-Sonoma

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories, while black olives are often less expensive.

Warm 2 tablespoons olive oil in a saucepan over medium heat.

Add farro and cook, stirring frequently, until slightly darkened and smells toasty, about 3 minutes.

Cover the farro with water and bring to a boil.

Reduce heat to a simmer, cover the skillet, and cook the farro for 25 minutes or until all water has been absorbed.

Once the water has been absorbed, let the farro cool slightly and then chill in the refrigerator for 20 minutes.

Mince shallots and slice pears and olives.

Whisk together vinegar, lemon juice, minced shallots, cumin, and 2 tablespoons olive oil; season to taste with salt and black pepper.

Add the vinaigrette to the farro along with parsley, pears, and olives, and toss to combine.

Spread the salad on a large plate and top with freshly grated Rocca Salata cheese and pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens