Farro salad with pomegranate and goat cheese
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!
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 goat cheese and pomegranate
- 100 gram farro or spelt
- Pomegranate seeds about half a pomegranate is enough
- Maaslander goatcheese
- arugula or another small leaved lettuce
- fig date vinegar
- Cook the farro according to the instructions on the package with a bit of salt, drain and rinse with cold water. Leave to cool.
- Put a few slices of the goatcheese on top of each other and cut into cubes.
- As soon as the farro is cold enough, mix with the goat cheese, the chopped pistachio, the pomegranate and the lettuce.
- Drizzle some of the fig date vinegar over the top and dive in!
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.