Green leafy arugula and bright pops of pomegranate make this farro salad as pretty as a holiday wreath! Creamy goat cheese makes it a dinner party favorite.
2 Tbsp
Champagne Vinegar or White Wine Vinegar
(30 ml)
2 tsp
Fresh Lemon Juice
(10 ml)
2 Tbsp
Olive Oil
(30 ml)
1 tsp
freshly chopped Thyme
½ tsp
Honey
¼ tsp
Salt
Instructions
Bring two quarts of water to a boil and season with salt. Rinse farro and boil for 30 minutes until tender. Strain and lay out on a baking sheet to cool.
Cut the stems off the Brussels sprouts and cut into ¼-inch slices from the top down. Heat a large skillet over high heat, then add oil and sprouts. Season with salt to taste and cook, stirring occasionally until tender and lightly browned, 10–15 minutes. Allow to cool.
Make the dressing by combining all ingredients in a bowl and whisking together.
In a large bowl combine farro, Brussels sprouts, pomegranate seeds and any of their juice and dressing. Break up the goat cheese into small pieces and mix ¾ of it into the salad.
To serve, add arugula to a platter, top with the farro and garnish with the remaining goat cheese.