Diet

13 Winter Salads That Will Make You Forget All About Mac 'n' Cheese

These hearty salads might just make you want to give up pot roasts and casseroles for good

by Mary Squillace | COMMENT

PHOTO 8/14

Farro, Pomegranate and Arugula Salad Farro's like quinoa's underappreciated cousin. It's got just as much fiber and protein for the same number of calories. And this ancient grain gives this salad enough heft for it to serve as your main course.

Serves: 3 to 4

Ingredients:
3/4 cup dry farro, prepared according to package directions
1-1/2 cups water
1/4 tsp salt
1 cup pomegranate seeds (from 1 pomegranate)
1/4 cup dried cranberries
1/3 cup walnuts, toasted
2 cups baby arugula

Dressing:
3 tablespoons chopped shallot
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt

Directions:
Prepare farro according to package directions. Set aside to cool. Meanwhile, place all dressing ingredients in a blender, and blend until completely smooth. Set aside.

Place walnuts in a small pan over medium heat. Toast until fragrant, about 10 minutes. You can also toast them in the oven at 350 F. Place them in a large bowl. De-seed the pomegranate. Add pomegranate to the bowl with walnuts. Add the cranberries, arugula, cooked farro and dressing. Stir to combine. Serve over more arugula if desired.

Image via hummusapien.com

SEE NEXT PAGE: Warm and Roasted Winter Salad Bowl

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