Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Fall Farro Salad with Pomegranate, Walnut & Truffles

 
One serving costs about $3.3 One serving costs about $3.3

$3.30 per serving

3 people like this recipe

3 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

4 fall side dish,lunch,main course,salad,main dish,dinner
spoonacular Score:89%

Spoonacular Score: 89%

 

The recipe Fall Farro Salad with Pomegranate, Walnut & Truffles can be made in roughly 1 hour and 15 minutes. For $3.3 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This main course has 722 calories, 25g of protein, and 47g of fat per serving. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. 3 people were impressed by this recipe. It is brought to you by Foodista. If you have pomegranate, radicchio thinly, truffle mushroom, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 86%. Similar recipes are Fall Farro Salad, Fall Farro Salad with Butternut Squash, and Fall Farro Salad with Butternut Squash.

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Dutton-Goldfield Dutton Ranch Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 43 dollars.

Dutton-Goldfield Dutton Ranch Chardonnay

2013 was another stellar growing season in the Russian River Valley; warm spring, great flowering weather, and a long moderate ripening season. Our blocks for the Dutton Ranch blend were harvested between September 9 and October 11; the fruit was beautifully clean and ripe, and gave us wines with the acid backbone and luscious citrus and stone fruit flavors we so love from our neighborhood. This wine is about freshness and balance: in the nose it leads with Meyer lemon, pear and mineral notes, with tropical and ginger overtones. In the mouth, the lusciousness of this season is balanced by solid acidity and an evolving fruit core that keeps you coming back. Lemon sourball, ripe pear and a touch of green apple fill out the fruit profile, while the steely minerality and sweet cream add a complexity that we love in this wine. Moderate alcohol and the signature juicy acidity of Green Valley facilitate the fresh, lingering citrus/ginger finish. This is a wine that evolves in the glass and will easily reward 5 years of cellar aging, but both will be a challenge with its immediate allure.

» Get this wine on Wine.com

Ingredients

Servings:
0.33 cup
0.33 cup extra virgin olive oil
extra virgin olive oil
8 ounces
8 ounces farro
farro
some
some parmesan into ribbons
parmesan into ribbons
1
1  pomegranate
pomegranate
1 small head
1 small head radicchio thinly
radicchio thinly
some
some salt and pepper
salt and pepper
1
1  truffle mushroom
truffle mushroom
1.09 oz
1.09 oz vinegar
vinegar
4 ounces
4 ounces walnuts
walnuts
0.33 cup extra virgin olive oil
0.33 cup
extra virgin olive oil
8 ounces farro
8 ounces
farro
some parmesan into ribbons
some
parmesan into ribbons
1  pomegranate
1
pomegranate
1 small head radicchio thinly
1 small head
radicchio thinly
some salt and pepper
some
salt and pepper
1  truffle mushroom
1
truffle mushroom
1.09 oz vinegar
1.09 oz
vinegar
4 ounces walnuts
4 ounces
walnuts

Equipment

peeler
peeler
colander
colander
bowl
bowl
peeler
peeler
colander
colander
bowl
bowl


Instructions

  1. In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes. Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)
  2. Drain the farro in a colander & remove vegetable scraps if used. Allow to cool for a few minutes.
  3. In a large separate bowl combine the farro with radicchio, nuts & pomegranate seeds. Give it a good mix and season with salt & pepper.
  4. For the dressing: Drizzle over the salad a couple tablespoons of vinegar followed by three times the amount of extra virgin olive oil.
  5. Give it another good mix.
  6. To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too. Top with a few pulls of a potato peeler across a wedge of parmesan.
  7. Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together.
  8. Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily).

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.30
Ingredient
⅓ cups extra virgin olive oil
8 ounces farro
some parmesan into ribbons
1 pomegranate
1 small head radicchio thinly
1 truffle mushroom
30 milliliters vinegar
4 ounces walnuts
Price
$0.86
$1.21
$2.53
$1.56
$2.00
$2.22
$0.10
$2.71
$13.19

Nutritional Information

Quickview
722 Calories
25g Protein
46g Total Fat
60g Carbs
55% Health Score
Limit These
Calories
722k
36%

Fat
46g
72%

  Saturated Fat
9g
59%

Carbohydrates
60g
20%

  Sugar
14g
16%

Cholesterol
20mg
7%

Sodium
695mg
30%

Get Enough Of These
Protein
25g
51%

Manganese
2mg
140%

Vitamin K
121µg
116%

Phosphorus
578mg
58%

Copper
0.99mg
50%

Fiber
11g
46%

Calcium
415mg
42%

Magnesium
150mg
38%

Vitamin E
4mg
31%

Zinc
4mg
27%

Folate
104µg
26%

Vitamin B3
4mg
25%

Vitamin B1
0.37mg
25%

Iron
4mg
24%

Selenium
15µg
22%

Potassium
689mg
20%

Vitamin B6
0.38mg
19%

Vitamin B2
0.28mg
17%

Vitamin B5
1mg
14%

Vitamin C
10mg
13%

Vitamin B12
0.36µg
6%

Vitamin A
255IU
5%

covered percent of daily need

Related Recipes