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salad bowl with farro, arugula and pomegranate seeds

Halos POM POMs Power Salad


  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale

Halos Pom Poms Power Salad

  • 3 c. vegetable stock
  • 1 c. farro, rinsed and drained
  • 2 medium sweet potatoes, cubed
  • 1 lb. Brussel sprouts, stems cut off & halved
  • 1/2 medium purple onion, sliced
  • 2 T. olive oil 
  • fine sea salt and freshly-cracked black pepper.
  • 1 batch Creamy Pistachio Citrus Dressing
  • 4 c. baby arugula
  • 4 oz. Wonderful Pom Poms Fresh Arils
  • 2 Halos mandarins, cut into sections
  • 1/2 c. Wonderful Pistachios No Shells Roasted Lightly Salted

Creamy Pistachio Citrus Salad Dressing

  • 1/2 c.Wonderful Pistachios No Shells Roasted Lightly Salted
  • 1/4 c. fresh squeezed Wonderful Halos mandarin juice
  • 2 garlic cloves
  • 1/8 c. plain Greek yogurt
  • 1 T. honey
  • 1/81/4 c. water (more or less based on desired consistency)
  • 1/2 t. salt
  • 1 t. freshly cracked pepper

Instructions

  1. Roast the vegetables.  Heat the oven to 450°F.  Mist a large baking sheet with cooking spray.  Spread the sweet potatoes, Brussels sprouts and onions evenly on the baking sheet and drizzle evenly with olive oil.  Toss until the veggies are evenly coated.  Season with salt and pepper.  Cook for about 15-20* minutes, or until the veggies are softened and crispy around the edges.
  2. Cook the farro.  Cook the farro in a medium saucepan in the vegetable stock (instead of water) according to package directions.  Once the farro is al dente, drain off any extra stock.  Set aside.
  3. Prepare the dressing. In a blender or food processor, blend all ingredients until creamy and smooth. If the dressing is too thick, add up to 1/4 c. more water.
  4. Combine everything together.  In a large bowl, combine the cooked farro, roasted vegetables, arugula, mandarins, pomegranate seeds and pistachios. Drizzle evenly with the dressing, then toss until combined.