Fall farro salad with pomegranate, walnut & truffles

Name: Fall farro salad with pomegranate, walnut & truffles
Total time: 75 min
Yield: 4 servings
Ingredients: 72 ml extra virgin olive oil; 226.8 g spelt; 4 servings parmigiano reggiano; 1 pomegranate; 1 small head radicchio; 4 servings salt and pepper; 1 truffle mushroom; 30 ml vinegar; 113.4 g walnuts

A Fall Farro Salad with Pomegranate, Walnut & Truffles, perfect for Autumn, rich in vitamins and minerals, and a great main course option.

Ingredients

extra virgin olive oil

72 ml

spelt

226.8 g

parmigiano reggiano

4 servings

pomegranate

radicchio

1 small head

salt and pepper

4 servings

truffle mushroom

vinegar

30 ml

walnuts

113.4 g

Method

In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes. Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)

Nutrition:

722 kcal

Carbs

60 g

Fat

46 g

Protein

25 g

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