Simone's Kitchen

Farro salad with pomegranate and goat cheese

Farro salad with pomegranate and fig dat vinegar | insimoneskitchen.com

You see, it is my birthday today, but giving you a cake didn’t seem appropriate at the moment… 😉 So I did hesitate a bit if I should be baking you something delicious but in terms of health and no sugar, it seemed a better idea to go for a delicious salad. And I am giving you these healthy greens instead. Disappointed now?

I do love salads, as I am sure you might have noticed if you follow my blog and I am a sucker for cheese too. I do try and vary that a bit around because adding cheese to antyhing is – although delicious – not a good idea. So if you dó use it, it is always best to go for something really good. Never settle for second best!

Farro salad with goat cheese and fig date vinegar | insimoneskitchen.com

This young and creamy goatcheese from Maaslander is new and yes, you could of course eat this on a sandwich, but it is just as good on a delicious salad such as this one. I love goat cheese. It gives this salad a whole different taste. I wanted to add little apple cubes to be honest, but ended up using a pomegranate that I still had lying around. If you don’t have farro, you can easily substitute that for maybe a bit of leftover rice or spelt or freekeh. Keep in mind that something like couscous would also be possible but would give a totally different flavor and texture.

farro salad with goatcheese and fig date vinegar | insimoneskitchen.com

Farro salad with goat cheese and pomegranate
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Servings: 2
Ingredients
  • 100 gram farro or spelt
  • Pomegranate seeds about half a pomegranate is enough
  • Maaslander goatcheese
  • arugula or another small leaved lettuce
  • pistachio
  • fig date vinegar
  • salt
Instructions
  1. Cook the farro according to the instructions on the package with a bit of salt, drain and rinse with cold water. Leave to cool.
  2. Put a few slices of the goatcheese on top of each other and cut into cubes.
  3. As soon as the farro is cold enough, mix with the goat cheese, the chopped pistachio, the pomegranate and the lettuce.
  4. Drizzle some of the fig date vinegar over the top and dive in!

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2 comments

  1. A beautiful, tasty and wholesome salad. Totally my kind of meal…

    Cheers,

    Rosa

  2. I have a slight addiction to cooking with ancient grains and farro is one of my favs. I love that this salad includes pomegranate, goat cheese, and pistachio. . .all the makings of my favorite type of salad.

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