Warm Farro Salad with Arugula, Pistachios and Pomegranate

Combining whole-grain farro with peppery arugula and crunchy toasted pistachios results in a salad that is not only beautiful but also packed with nutrients. Serve as a substantial side alongside roast meats or fish.

Ingredients:

  • 3 Tbs. extra-virgin olive oil
  • 1/2 yellow onion, diced
  • 1 1/2 cups (9 oz./280 g) farro
  • Kosher salt and freshly ground pepper
  • 4 cups (8 oz./250 g) arugula
  • 1/2 cup (2 1/2 oz./75 g) toasted pistachios, coarsely chopped
  • Grated zest and juice of 2 lemons
  • 2 Tbs. pomegranate seeds

Directions:

In a saucepan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and sauté until translucent and lightly golden, about 3 minutes. Add the farro and cook until lightly toasted and fragrant, about 3 minutes. Add water to the pan to cover the farro by 2 inches (5 cm). Add a pinch of salt, bring to a boil, then reduce to a simmer and cook, covered, until the farro is tender, 20 to 30 minutes. Drain.

In a large bowl, toss together the farro, arugula and pistachios. Add the lemon zest and juice and the remaining 2 Tbs. olive oil and toss to combine. Season with salt and pepper. Garnish with the pomegranate seeds and serve warm. Serves 6.

Williams Sonoma Test Kitchen