Emmer Farro, Grapefruit and Pumpkin Seed Salad
Serves: 4 as a main dish or 8 as a side dish
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This simple and gorgeous salad instantly brings sunshine to your wintery table. Plus it's packed with healthy ingredients that will give you the energy and vitality to attack those chilly chores! Emmer farro is an ancient grain that has been reintroduced to modern diets with great success. It is grown right here in our own backyard by Bluebird Grain Farms in Winthrop, Wash.
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- 1 cup emmer farro Add to list
- 4 cups mixed leafy greens (such as spinach, chard, tender kale, arugula, in any combination) Add to list
- 1 pink grapefruit Add to list
- 1/4 cup Champagne vinegar Add to list
- 1/4 cup olive oil Add to list
- 1 tablespoon brown sugar Add to list
- 1 teaspoon grated fresh ginger Add to list
- Salt and pepper, to taste Add to list
- 1/4 cup toasted pumpkin seeds Add to list
- 1/4 cup dried cranberries (or your favorite dried fruit) Add to list
Cook the emmer farro in a generous amount of simmering, salted water until it is al dente. This will take about 45 minutes. The grains will still be firm but chewy. Drain and let cool. (You can do this step up to two days in advance and store in the refrigerator.)
Remove any woody stems from the larger greens. If the leaves are large, cut them into bite-sized pieces, or you may slice them into a slaw-style chiffonade. Peel the grapefruit and cut it into bite-sized chunks.
To prepare dressing, mix together vinegar, oil, sugar and ginger in a small bowl. Season with salt and pepper; set aside.
In a large bowl, gently toss the grapefruit with the greens, farro, pumpkin seeds and dried cranberries. Right before serving, toss in enough dressing to glisten all of the ingredients. Serve with freshly ground black pepper.
Cook a little extra emmer farro, as these cooked grains make an excellent snack right out of the pot with a little olive oil and perhaps a dusting of Manchego or a splash of balsamic vinegar!
Each serving: 180 cal, 9g fat (1.5g sat), 0mg chol, 190mg sodium, 25g carb, 4g fiber, 5g protein
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired January 4, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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