Farro Salad with Pomegranate & Mint

Serves 4 - 6

This is one of our favorite salads! It is hearty enough to be a main course but also perfect as a side dish. We follow @NoCrumbsLeft on Instagram and we’re obsessed with her Marinated Red “Counter” Onions. These onions are the perfect secret ingredient to any dish that calls for onions. The natural sweetness of the onion really shines and the olive oil they marinate in is perfect for salad dressing!


1 small red onion
1 Tbsp. dried oregano
1 Tbsp. red wine vinegar
¾ cup of good quality olive oil

2 cups cooked Farro 
¼ cup pomegranate seeds
1 celery stalk, finely chopped
½ cup mint leaves, torn
½ cup fresh parsley leaves
2 cups of arugula
¼ cup marinated red “counter” onion, chopped (see below)
2 Tbsp. Pistachio Dukkha 

1 tsp. lemon zest
2 Tbsp. fresh lemon juice
3 Tbsp. olive oil from the counter onions (or regular olive oil)
½ tsp. Dijon mustard
½ tsp. honey
¼ tsp. of crushed Szechuan peppercorns or red pepper flakes
Flaky sea salt to taste


Make the Onions:

Thinly slice the red onion on a mandolin. Place slices in a bowl. Pour the olive oil and red wine vinegar over. Add oregano. Toss. Cover and let it sit at room temperature for at least an hour before using. These onions only get better with time. They keep for two days on the counter unrefrigerated. Don’t put them in the refrigerator!

Make the Salad & Dressing:

In a bowl toss together the farro, celery, pomogrante seeds, mint, arugula and marinated red onions. In another small bowl whisk together the lemon zest, lemon juice, olive oil, mustard, honey and pepper. Salt to taste. Pour Vinaigrette over the salad and toss. Sprinkle the Pistachio Dukkha over top.