Pomegranate Lentil Salad With Farro
This Pomegranate Lentil Salad has 17 grams of protein and 22 grams of fiber, making it a hearty vegan lunch or side dish! It's fast and easy to prepare!
Ingredients
- 2 cups farro, cooked (use wild rice or quinoa if making this gluten-free)
- 1 cup green lentils, cooked
- ½ cup raw walnuts, chopped
- 2 green onions, diced
- ¼ cup raisins
- 4 ounces pomegranate seeds
- ¼ cup olive oil
- 2 tablespoons white wine vinegar, or lemon juice/orange juice
- Salt, to taste
- Fresh parsley or basil, to top (optional)
Instructions
- Cook farro and lentils (separately), if not already prepped.
- In a large bowl, combine cooked farro, cooked lentils, walnuts, green onion, raisins, pomegranate seeds, olive oil, and white wine vinegar. Mix until fully combined.
- Add salt to taste and serve at room temperature. This farro salad can also be enjoyed cold or warmed up.
Calories: 527kcal, Carbohydrates: 81g, Protein: 17g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Sodium: 12mg, Potassium: 643mg, Fiber: 22g, Sugar: 4g, Vitamin A: 69IU, Vitamin C: 5mg, Calcium: 54mg, Iron: 5mg
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