Fall Farro Salad with Pomegranate, Walnut & Truffles
The recipe Fall Farro Salad with Pomegranate, Walnut & Truffles can be made in roughly 1 hour and 15 minutes. For $3.3 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This main course has 722 calories, 25g of protein, and 47g of fat per serving. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. 3 people were impressed by this recipe. It is brought to you by Foodista. If you have pomegranate, radicchio thinly, truffle mushroom, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 86%. Similar recipes are Fall Farro Salad, Fall Farro Salad with Butternut Squash, and Fall Farro Salad with Butternut Squash.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 0.33333334 cup extra virgin olive oil
- 8 ounces farro
- 4 servings parmesan into ribbons
- 1 pomegranate
- 1 small head radicchio thinly
- 4 servings salt and pepper
- 1 truffle mushroom
- 30 ml vinegar
- 4 ounces walnuts
Instructions
- 1
In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes. Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)