Fall Lentil Farro Salad With Pomegranate
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I recently created this Fall Lentil Farro Salad With Pomegranate Seeds to bring as a side dish for a picnic lunch I was having. The catch was that the whole lunch needed to be vegan to accommodate for one of our friends. The other catch, there could be no lemon in the recipe either because someone else at the lunch was very allergic. This vegan farro salad (without lemon!) turned out so delicious and was quite the hit!
This easy Fall Lentil Farro Salad makes such a beautiful and filling holiday side dish. With the pops of red from the pomegranates, it would make such a lovely side dish for Christmas dinner!
Why you’ll love this Vegan Lentil Farro Salad recipe
Very Easy. This recipe only requires two overarching steps! 1) Prep the farro and lentils (which you can do ahead of time!) and 2) Mix all of the ingredients together!
Quick. This farro salad is ready in just 20 minutes!
Customizable. Feel free to replace/add ingredients with alternatives that you love! Here are some suggestions: Add feta cheese, use a different nut like pecans, use shallots instead of green onions, and replace the white wine vinegar with lemon juice.
Ingredients for Fall Lentil Farro Salad
Farro. An ancient whole grain with a nutty and chewy texture. The farro makes this salad a hearty dish.
Green or brown lentils. I use the pre-cooked package of lentils from Trader Joe’s to make things very easy! You can also prepare your own and can even make them ahead of time.
Raw walnuts. This adds a great crunchy texture to the salad.
Green onions. These add a lovely savory flavor to the salad. You could use shallots as an alternative.
Raisins. The raisins give the farro salad an extra sweetness and pops of flavor.
Pomegranate seeds. I love the slight tang and sweetness that the pomegranate brings to the salad, not to mention it’s beautiful color!
Olive oil. This serves as the dressing for the salad, along with the vinegar.
White wine vinegar. The vinegar completes the simple dressing and brings a welcomed sour taste, balancing out the sweetness from the pomegranate and raisins.
How to make Farro Pomegranate Salad
STEP 1
In a pot, cook farro according to package instructions. Cook lentils in a different pot or use pre-cooked lentils (I like to use the pre-cooked lentils from Trader Joe’s).
STEP 2
Once farro and lentils are done cooking, in a large bowl, combine all of the ingredients and mix well. Serve at room temperature. This farro salad can also be enjoyed cold or warmed up!
More savory holiday recipes to try
Crispy Oven-Roasted Green Beans With Slivered Almonds
Mediterranean Puff Pastry Pinwheels
30-Minute Vegetarian Stuffed Delicata Squash Boats
Hummus Flatbread With Tomato, Feta, and Red Onion
If you tried this Fall Lentil Farro Salad recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Fall Lentil Farro Salad With Pomegranate
Ingredients
- 2 cups cooked farro
- 1 cup cooked green or brown lentils, (I use the pre-cooked package of lentils from Trader Joe’s)
- ½ cup raw walnuts chopped
- 2 green onions diced
- ¼ cup raisins
- 5.3 ounces pomegranate seeds, (about 1 pomegranate)
- Sprinkle of sea salt
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- Parsley to top, (optional)
Instructions
- In a pot, cook farro according to package instructions. Cook lentils in a different pot or use pre-cooked lentils (I like to use the pre-cooked lentils from Trader Joe’s).
- In a large bowl, combine cooked farro, lentils, walnuts, green onion, raisins, pomegranate seeds, sea salt, olive oil, and white wine vinegar. Mix well.
- Serve at room temperature. This farro salad can also be enjoyed cold or warmed up.