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Winter Salad with Farro

Winter Salad with Farro
Christopher Mohs
Winter Salad With Farro

I grew up primarily with potatoes and rice as a side and as an adult am finding that I like seeking out alternatives that pack tons of nutrients in the multitude of whole grains that are now available to us. Enter farro. This whole grain originates from Italy, and I find it very similar in texture to barley, however with a slightly nuttier taste. I have used this grain in so many side dishes over the past few years to great effect. Often I just tossed with peas and feta cheese then seasoned with a bit of salt and pepper and butter, but it’s winter now and I wanted to try something a bit different.

This is where the Winter Salad comes into play. It’s about as no fuss as they come and is packed with so much goodness, not to mention ingredients that are readily available this time of year. The flavor profile of this dish is really amazing and the nutrients it holds are just what your body ordered up in the winter months. The antioxidants in pomegranate, the high nutrients in kale, the protein you get from the pistachio nuts, and the whole grain goodness of the farro. It really doesn’t get much better than that.

Give it a try this week and let us know what you think in the comments below.

Christopher Mohs Signature

Winter Salad with Farro


1 cup Farro
2 large handfuls of Kale (chopped and rinsed)
1/2 cup Pomegranate Seeds
1/2 cup Pistachios

For the dressing:
2 tbsp Lemon Juice
3 tbsp Olive Oil
Pinch of Salt
Pinch of Pepper


Cook farro according to package instructions. Optionally you can also choose to blanch the kale for a minute in boiling water or elect to keep it fresh and crunchy. Once farrow and kale have cooked, place into a large bowl and place in the refrigerator to cool.

Just before serving toss the pomegranate seeds and pistachios in the bowl. Whisk together the dressing and toss the salad to full coat with the dressing. Serve and enjoy!