- 1 cup emmer farro
- 4 cups mixed leafy greens
- 1 grapefruit
- 1/4 cup Champagne vinegar
- 1/4 cup olive oil
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- Salt and pepper, to taste
- 1/4 cup toasted pumpkin seeds
- 1/4 cup dried cranberries
Cook emmer farro in a generous amount of simmering, salted water until it is al dente, about 45 minutes. The grains should be be firm but chewy. Drain and let cool. (You can do this step up to two days in advance and store in the refrigerator.)
Remove any woody stems from larger greens. Cut into bite-sized pieces or slice into a slaw-style chiffonade. Peel grapefruit and cut into bite-sized chunks.
To prepare dressing, mix together vinegar, oil, sugar and ginger in a small bowl. Season with salt and pepper; set aside.
In a large bowl, gently toss grapefruit with emmer farro, greens, pumpkin seeds and dried cranberries. Right before serving, toss in dressing to taste.