Farro, Yellow Squash and Pomegranate Salad
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Easy but takes some timeFarro, Yellow Squash and Pomegranate Salad Inspired by Charlie Bird
This Farro, Yellow Squash and Pomegranate Salad is inspired by a farro salad served at Charlie Bird, an eatery located in SOHO, NYC. Charlie Bird's signature trick is cooking the farro in apple cider. The farro absorbs a deep apple flavor, creating a vibrant background for the additional flavoring ingredients.
Farro
Most farro found in the US is pearled farro, meaning the bran is removed. The advantage of pearled farro is that it is quick-cooking, doesn't require soaking, and is softer in texture. The disadvantage is that pearled farro is less nutritious than whole-grain farro. This Farro, Yellow Squash and Pomegranate Salad recipe uses pearled farro, allowing it to cook in about 20 minutes. Please make sure you know the type of farro you are purchasing, as it significantly impacts cooking time.Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
100 grams, or about half a cup of cooked pearled farro has about 5 grams of fiber and 5 grams of protein. The same amount of whole grain farro has about 11 grams of fiber and a whopping 13 grams of protein. So, if you can get your hands on whole farro, it is a better nutritional choice, worth the extra effort to pre-soak and cook it. The trouble is it is hard to find in the U.S.
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I like Bob's Red Mill farro, but if I have the chance to go to an Italian market, I buy my farro there, keeping my eyes peeled for semi-pearled or whole grain farro.How to Cut Pomegranates
Pomegranates are one of my favorite Fall fruits. I love how they brighten everything they touch. I throw them in salads for their tart, but sweet flavor pop.
Many people are unsure about how to seed a pomegranate and opt for buying the pre-seeded cups of pomegranates at the grocery store. I urge you not to do this. Why? The pre-seeded pomegranates are typically older, less vibrantly flavored and frankly are sometimes a little bit slimy. Check out my tutorial on how to seed pomegranates. It really is not that hard and the difference between fresh and pre-seeded pomegranates is worth the extra effort.
Other Ingredients
Pistachios, feta cheese, golden raisins, spinach and green onions are added to this Farro, Yellow Squash and Pomegranate Salad, resulting in a balanced sweet and savory dish. This filling salad pairs well with a protein source, such as grilled chicken or steak. Alternatively, you could even chop chicken and add it to the salad for a heartier, one-dish meal.Creative License
While the ingredients in this Farro, Yellow Squash and Pomegranate Salad work very well together, the cider-cooked farro base can be used to make a variety of delicious salads. Consider using:- Cubed roasted, butternut squash
- Grilled zucchini
- Roasted cauliflower or broccoli
- Red peppers, fresh or roasted
- Sautéed leeks
- Sliced radishes
- Diced apples
- Fuyu persimmons
- Citrus segments (orange, grapefruit or pomelo)
- Chopped dates
- Parmesan cheese
- Walnuts, pecans, almonds or hazel nuts
- Shredded radicchio
- Arugula
Farro, Yellow Squash and Pomegranate Salad
This farro salad makes for a great fall side dish or even a main course. The farro is cooked in apple cider vinegar, giving it depth of flavor. Roasted squash, pomegranates, golden raisins, pistachios and feta cheese create balanced sweet-savory goodness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 - 8 servings
Ingredients
Scale
For the farro:
- Splash olive oil
- 1/2 minced shallot
- 1.5 cups pearled farro, rinsed
- 1 quart apple cider NOT apple juice
For the squash:
- 4 yellow squash, sliced into 1/4″ disks
- Olive oil for brushing
- Kosher salt and freshly ground pepper
For the dressing:
- 2 lemons, zest of one lemon and juice of two lemons
- 3/4 cup olive oil
- Kosher salt and freshly ground pepper to taste
- Pinch dried red red pepper flakes
For the salad:
- 1 medium pomegranate, seeded
- 5 green onions, sliced
- 4 ounces crumbled feta cheese
- 3/4 cup pistachios
- 3/4 cup yellow raisins
- 5 ounces baby spinach
Instructions
Heat oven to 400 degrees F.
For the farro:
- Put a splash of olive oil in the bottom of a saucepan and heat. Add minced shallots and saute until soft and they begin to color. Add the farro and continue cooking for a couple minutes to toast. Add the apple cider and bring to a boil. Reduce the heat and cook until al dente, or according to package directions, about 20 minutes. Drain and set aside to cool.
For the squash:
- While the farro cooks, roast the squash slices. Spread the slices over a sheet pan, brush with olive oil and season with kosher salt and pepper. Flip slices over and brush with olive oil and season with salt and pepper. Roast for 15 minutes and check. Turn when the undersides of the squash are beginning to brown. Continue roasting for another 10 – 15 minutes, or until both sides are golden brown. Remove from the oven and allow to cool.
For the dressing:
- Whisk lemon juice, lemon zest and olive oil together in a bowl large enough to toss the salad. Season with kosher salt, pepper and dried red pepper flakes.
For the salad:
- Add drained farro, roasted squash, pomegranate, green onions, feta cheese, pistachios and yellow raisins to the dressing bowl. Toss thoroughly.
- If you anticipate eating the entire salad at one sitting, add the spinach and lightly toss. If you expect leftovers, separate the amount of leftovers you anticipate and store in a container in the fridge. Add one generous handful of spinach per anticipated serving and lightly toss.
Notes
Note: I recommend only adding spinach to the portion you plan to eat. Why? The spinach wilts and does not hold up well after the salad is dressed. The farro salad, minus the spinach, holds up well for several days.
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