Lemon-Ginger Farro Salad With Pomegranate and Pistachios

This salad is filling, seasonal, and so fresh tasting! It has healthy fats and protein from the
pistachios that will keep you going for a while. It also has fresh mint and lemon juice that keeps it tasting light and fresh!

Lemon-Ginger Farro Salad With Pomegranate and Pistachios [Vegan]

Ingredients

• 1 1/2 cups uncooked farro or whole grain of choice
• Juice and zest of 1 lemon (3 tablespoons juice)
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon freshly grated gingerroot
• 3 scallions, thinly sliced, green and white parts separated
• 2/3 cup finely diced English cucumber
• 1/2 cup small fresh mint leaves
• 1/3 cup shelled salted roasted pistachios
• 1/4 cup pomegranate arils
• 3/4 teaspoon sea salt, or to taste
• 3/4 teaspoon freshly ground black pepper

Preparation

1. In a large saucepan over high heat, add the farro to 6 cups of cold (salted) water and bring to a boil. Reduce heat to low, cover, and simmer according to package directions or until tender. (Note: Time will vary.) Drain well of excess liquid through a fine mesh strainer.
2. In a medium bowl, whisk together the lemon juice and zest, olive oil, and ginger. Add the cooked farro and white part of the scallions; stir to combine. Set aside to cool for about 30 minutes. Stir, then chill in the refrigerator until cool.
3. To the chilled farro, stir in the cucumber, mint, green part of the scallions, salt, and pepper. Taste and adjust seasoning.
4. Transfer to salad bowls or plates, sprinkle with the pistachios and pomegranate arils and serve. (Hint: If you prefer a more comforting version, you can also sprinkle on some cashew cheese).

http://www.onegreenplanet.org/vegan-recipe/lemon-ginger-farro-salad-pomegranate-pistachios-gluten-free