Farro Salad with Roasted Chicken and Pomegranate Seeds
Farro Salad with Roasted Chicken and Pomegranate Seeds is a hearty and flavorful salad that is perfect for a light lunch or dinner. The farro is cooked in vegetable broth until tender, then combined with roasted chicken, pomegranate seeds, red onion, and parsley. A simple dressing made with olive oil and red wine vinegar completes the salad. Farro Salad is a great way to use up leftover roasted chicken, and it is also a good source of protein and fiber.
The inspiration for this salad came to me one night when I was trying to figure out what to do with some leftover roasted chicken. I had some farro on hand, and I thought it would be a good base for a salad. I added some pomegranate seeds for sweetness and crunch, and some red onion for a bit of sharpness. I finished the salad with a simple dressing made with olive oil and red wine vinegar. The result was a delicious and satisfying salad that was perfect for a light lunch or dinner. Farro Salad with Roasted Chicken and Pomegranate Seeds is a versatile salad that can be customized to your liking. You can add other vegetables, such as chopped celery or bell pepper, or you can use a different type of dressing. You can also use leftover turkey or ham instead of chicken. No matter how you make it, Farro Salad with Roasted Chicken and Pomegranate Seeds is a delicious and healthy salad that is sure to please everyone at the table.
Farro Salad with Roasted Chicken and Pomegranate Seeds Farro Salad with Roasted Chicken and Pomegranate Seeds Farro Salad with Roasted Chicken and Pomegranate Seeds Farro Salad with Roasted Chicken and Pomegranate Seeds
Prep time: 10 | Cook time: 20 | Serves: 2
Ingredients
  • 1 cup farro
  • 2 cups vegetable broth
  • 1/2 cup roasted chicken, chopped
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
Instructions
  1. In a medium saucepan, combine the farro and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the farro is tender.
  2. Drain the farro and transfer to a large bowl.
  3. Add the chicken, pomegranate seeds, red onion, parsley, olive oil, and red wine vinegar to the bowl. Toss to combine.
  4. Serve immediately or chill for later.
Why It Works
  • The farro is cooked in vegetable broth until tender, which gives it a chewy texture and nutty flavor.
  • The roasted chicken adds protein and flavor to the salad.
  • The pomegranate seeds add sweetness and crunch.
  • The red onion adds sharpness and depth of flavor.
  • The parsley adds freshness and brightness.
  • The olive oil and red wine vinegar dressing is simple but flavorful.