Farro Salad with Radicchio and Pomegranate

Farro Salad with Radicchio and Pomegranate

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  • Each serving
  • 310cal
  • 16g fat (2g sat)
  • 0mg chol
  • 210mg sodium
  • 40g carb
  • 6g fiber
  • 9g sugars
  • 8g protein


  • 1 cup emmer farro
  • Salt and pepper, to taste
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 large head radicchio, cored and thinly sliced
  • 1/2 cup pomegranate arils
  • 1/2 cup sliced almonds, toasted
  • 1/2 red onion, thinly sliced
  • 1/4 cup parsley leaves


Bring farro, 5 cups water and a pinch of salt to a boil. Reduce heat, cover and simmer until tender, 50 to 60 minutes. Drain and set aside.

In a small bowl, whisk together pomegranate molasses, vinegar, mustard and garlic. Drizzle in oil while whisking to create an emulsified vinaigrette. Season to taste with salt and pepper.

In a large bowl, gently toss together farro, vinaigrette, radicchio, pomegranate arils, almonds, onions and parsley. Serve at room temperature.