Farro And Quinoa Salad With Pomegranate Vinaigrette
Indulge in a refreshing and wholesome Farro and Quinoa Salad drizzled with a delightful pomegranate vinaigrette. This vibrant dish combines the nutty textures of farro and quinoa with the crispness of celery and fennel, all brought together by the burst of flavor from pomegranate seeds and a zesty dressing. Perfect for a light and nourishing meal that's both satisfying and lively.
— Constant Cookbook
Ingredients
- 1/4 cup pomegranate juice
- 2 Tbs. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 small shallot, minced
- 3 Tbs. olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper, to taste
- 2 cups cooked and cooled farro
- 1/2 cup cooked and cooled quinoa
- 3 celery stalks, thinly sliced
- 1/4 cup celery leaves
- 1/2 fennel bulb, thinly shaved
- 1/4 cup fennel fronds
- 1/4 cup fresh flat-leaf parsley leaves
- 1/2 cup pomegranate seeds
Instructions
- In a small bowl, whisk together the pomegranate juice, lemon juice, mustard and shallot. Slowly whisk in the 3 Tbs. olive oil, and season the vinaigrette with salt and pepper.
- In a large bowl, toss together the farro, quinoa, sliced celery, celery leaves, shaved fennel, fennel fronds, parsley and pomegranate seeds. Stir in the vinaigrette until well combined. Adjust the seasonings with salt and pepper. Drizzle with olive oil and serve. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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