Emmer Farro, Grapefruit and Pumpkin Seed Salad | PCC Natural Markets

Emmer Farro, Grapefruit and Pumpkin Seed Salad

Serves: 4 as a main dish or 8 as a side dish

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

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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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Cook emmer farro in a generous amount of simmering, salted water until it is al dente, 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 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 grapefruit with emmer farro, greens, pumpkin seeds and dried cranberries. Right before serving, toss in enough dressing to glisten all of the ingredients. Serve with freshly ground black pepper.

Each serving: 180 cal, 9g fat (1.5g sat), 0mg chol, 190mg sodium, 25g carb, 4g fiber, 5g protein

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired January 4, 2011.

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.

More about: cruciferous vegetables, emmer farro, grapefruit, pumpkin seeds, salad, vegetarian, whole grains


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Good Salad

I am eating this salad as I type. I made it with spinach, arugula and kale. A good hearty but not heavy salad. The grapefruit and cranberries give it a good 'pop' of flavor. The PCC was out of Goldie's Dressing today, so I used Trader Joe's Cilantro dressing. Pretty good!

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