Farro Salad with Pomegranate Vinaigrette

12 Ingredients
15 min



Make the Vinaigrette

Place pomegranate juice, olive oil, Dijon mustard, salt, pepper in Quick Shake container and shake well until vinaigrette has emulsified. If dressing separates, shake so it comes back together.


Cook Rice

Pour into rice cooker and add 2 cups of water. Cook in microwave for 15 minutes on full power.


Chop Mint and Nuts

To the base of the Power Chef®, add pistachio nuts, basil and mint leaves. Replace cover and pull cord until contents are roughly chopped.


Assemble Salad

Add herbs and nuts to the cooked farro, toss to combine. Add tomatoes, lemon zest and parmesan cheese.


Dress Salad

Add vinaigrette to farro salad and mix well to coat.




Serving Size:

½ cup
¼ cup Pomegranate juice
1/3 cup Olive oil
1 tsp. Dijon mustard
¼ tsp Salt
1/8 tsp. Pepper
1 cup Farro, rinsed
½ cup Pistachio nuts
1 cup Basil leaves
½ cup Mint leaves
¾ cup Cherry tomatoes, halved
½ cup Shredded parmesan cheese
1 lemon Zest