After all of the holiday indulging I decided I needed to make something healthy and nutritious. After some pondering I came up with this easy to make recipe using versatile and nutrient packed farro.
If you haven’t tried farro yet I suggest giving it a try. It cooks quickly and has a tender but chewy texture. It’s the perfect choice for this salad. It can hold its own with the red wine vinegar dressing. The addition of cheese (which you can omit if going vegan) adds a creamy silkiness and goes well with the pomegranate seeds.