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Fall Farro Salad with Pomegranate, Walnut & Truffles

 
One serving costs about $3.5 One serving costs about $3.5

$3.50 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 salad
spoonacular Score:86%

Spoonacular Score: 86%

 

Fall Farro Salad with Pomegranate, Walnut & Truffles might be just the main course you are searching for. This recipe serves 4 and costs $3.93 per serving. One serving contains 738 calories, 23g of protein, and 46g of fat. This recipe is liked by 3 foodies and cooks. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Head to the store and pick up walnuts, farro, pomegranate, and a few other things to make it today. To use up the pomegranate you could follow this main course with the Pomegranate Sorbet as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is super. Try Fall Farro Salad, Fall Farro Salad with Butternut Squash, and Farro Carrot Pomegranate Salad for similar recipes.

Ingredients

Servings:
0.33 cups
0.33 cups extra virgin olive oil
extra virgin olive oil
8 oz
8 oz farro
farro
some
some parmesan
parmesan
1
1  pomegranate
pomegranate
1 small head
1 small head radicchio
radicchio
some
some salt and pepper
salt and pepper
1
1  truffle mushroom
truffle mushroom
1.01 fl. oz
1.01 fl. oz vinegar
vinegar
4 oz
4 oz walnuts
walnuts
0.33 cups extra virgin olive oil
0.33 cups
extra virgin olive oil
8 oz farro
8 oz
farro
some parmesan
some
parmesan
1  pomegranate
1
pomegranate
1 small head radicchio
1 small head
radicchio
some salt and pepper
some
salt and pepper
1  truffle mushroom
1
truffle mushroom
1.01 fl. oz vinegar
1.01 fl. oz
vinegar
4 oz walnuts
4 oz
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: $3.50
Ingredient
⅓ cups extra virgin olive oil
8 ounces farro
some parmesan
1 pomegranate
1 small head radicchio
1 truffle mushroom
30 milliliters vinegar
4 ounces walnuts
Price
$0.86
$2.02
$2.53
$1.56
$2.00
$2.22
$0.09
$2.71
$13.99

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
730 Calories
22g Protein
45g Total Fat
64g Carbs
51% Health Score
Limit These
Calories
730
37%

Fat
45g
70%

  Saturated Fat
9g
59%

Carbohydrates
64g
22%

  Sugar
11g
13%

Cholesterol
20mg
7%

Sodium
696mg
30%

Get Enough Of These
Protein
22g
46%

Vitamin K
120µg
115%

Manganese
1mg
93%

Fiber
14g
57%

Phosphorus
476mg
48%

Copper
0.94mg
47%

Selenium
30µg
43%

Calcium
416mg
42%

Magnesium
117mg
29%

Vitamin E
4mg
28%

Folate
92µg
23%

Zinc
3mg
23%

Vitamin B6
0.4mg
20%

Vitamin B3
3mg
18%

Iron
3mg
18%

Vitamin B1
0.27mg
18%

Potassium
628mg
18%

Vitamin B2
0.28mg
17%

Vitamin C
10mg
13%

Vitamin B5
1mg
10%

Vitamin B12
0.36µg
6%

Vitamin A
262IU
5%

covered percent of daily need

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