Farro & Pomegranate Mason Jar Salad September 28 2018, 0 Comments
It's finally fall, although with record-setting high temps in New Orleans, you'd never know. Despite the oppressive weather holding on, fall is my favorite season, so this mason jar salad is inspired by some of my favorite flavors from the season. Pomegranates are one of the healthiest fruits (and most delicious, in my opinion). They're full of nutrients, such as Vitamins C & K, as well as potassium, fiber and protein. I paired the seeds with Farro, which contains more fiber than other grains like rice and even quinoa, and is high in protein. This salad is full of other interesting flavors and textures, such as goat cheese and mandarin oranges. Here's the full recipe.
Prep time: 45 mins
Serving Size: 1 16oz mason jar
- 1 pomegranate
- 1/2 cup of goat cheese
- 1 cup of dried farro
- 1.5 cups of mixed greens
- 1/4 cup of walnuts
- 1.5 cups of manadarin oranges
- 5 oz of olive oil & vinegar dressing
- Start by cooking the farro: rinse 1 cup of farro then place in a pot and add 3 cups of water. Bring to a boil and then reduce heat to medium-low and simmer for 30 minutes. Drain any excess liquid and then refrigerate.
- Remove the seeds from the pomegranate (I use the under water method for this- cut the pomegranate in half, then submerge one half into a bowl of water and use your hands to break the pomegranate apart and separate the seeds from the white membrane. The seeds will sink to the bottom and the white membrane will float to the top. Then remove the large floating pieces and strain the seeds).
- Layer the ingredients evenly across 5 mason jars in this order: dressing, mandarin oranges, farro, cheese, pomegranate seeds, mixed greens, walnuts.
- Store upright in the fridge and enjoy all week long!