Farro and Arugula Salad with Toasted Hazelnuts and Pomegranate Seeds
Emilia Petrucci and Oldways
Fresh salad ingredients are harder to come by in January but this recipe relies on hearty grains and peppery arugula, both in good supply. Farro adds a nutty, chewy whole-grain texture that is amplified by the hazelnuts and pomegranate seeds provide contrasting color. The simple dressing is a blend of cider vinegar, olive oil, maple syrup and shallot.
1 cup farro
3 cups vegetable or chicken broth
½ cup hazelnuts
3 cups arugula
½ cup pomegranate seeds (arils)
Salt and pepper, to taste
1½ tbsp. apple cider vinegar
1½ tbsp. olive oil
1 tsp. maple syrup
½ shallot, chopped
- Preheat oven to 350 F.
- For salad, in large saucepan, combine farro and broth. Bring to a boil; reduce heat to medium and simmer 30 minutes.
- While farro is cooking, toast hazelnuts. Line a sheet pan with parchment paper and spread out hazelnuts. Toast for 10 minutes in preheat oven until outside skins begin to split open. Allow to cool.
- For dressing, combine vinegar, olive oil, maple syrup and shallot in small bowl or container. Whisk or shake until combined.
- To remove the skin of the hazelnuts, put them in a clean dishtowel and rub until skins are removed. Roughly chop the hazelnuts.
- In large bowl, combine arugula, pomegranate seeds and hazelnuts. When farro is done, rinse with cold water and drain well; add to salad in bowl. Add dressing and toss well to combine. Season with salt and pepper to taste.
Photo courtesy of Oldways