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Farro Salad with Pomegranate Seeds, Dried Cranberries and Almonds

Course Salad
Cuisine Mediterranean
Servings 6 -8
Author adapted from Sirocco by Sabrina Ghayour

Ingredients

  • 2 cups farro
  • 1 small red onion diced
  • 6 oz. dried cranberries
  • 6 oz. toasted almond slivers
  • 1/8 cup dill chopped
  • 1/2 cup cilantro leaves chopped
  • 1 1/2 cup pomegranate seeds
  • 1/2 cup pomegranate molasses
  • generous drizzle of extra virgin olive oil

Instructions

  • Cook farro according to package directions. Drain farro in a strainer and rinse with cold water.
  • In a large bowl add the drained farro and all the remaining ingredients and mix thoroughly.
  • Cover and refrigerate for at least 1 hour.