Farro, Pomegranate, and Arugula Salad with Shallot Vinaigrette

Ingredients

• 3/4 cup farro, rinsed
• 1 1/2 cups water
• 1/4 tsp salt
• 3 tbsp chopped shallot
• 3 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp pure maple syrup
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1 cup pomegranate seeds (from 1 pomegranate)
• 1/4 cup dried cranberries
• 1/3 cup walnuts, toasted
• 5 oz baby arugula (2 cups)

Instructions

1. 1

   Place rinsed farro, water, and salt in a medium saucepan, Bring to a boil, reduce heat to low, and simmer covered for about 25-30 minutes, or until the liquid is absorbed. Set aside to cool.

2. 2

   Meanwhile, place all dressing ingredients in a blender (I used my nutribullet), Blend until completely smooth. Set aside.

3. 3

   Place walnuts in a small pan over medium heat. Toast until fragrant, about 10 minutes. You can also toast them in the oven at 350F. Place in a large bowl. De-seed pomegranate (I like this method.)

4. 4

   Add pomegranate to bowl with walnuts. Add cranberries, arugula, cooked farro, and dressing. Stir to combine. Serve over more arugula if desired.