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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:88%

Spoonacular Score: 88%

 

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 Beaulieu Vineyard Carneros Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 22 dollars.

Beaulieu Vineyard Carneros Chardonnay

Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.

» 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
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 oz
1.01 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
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 oz vinegar
1.01 oz
vinegar
4 ounces walnuts
4 ounces
walnuts
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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
$0.10
$2.71
$14.00
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Nutritional Information

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