Garlic Lemon Kale and Farro Salad with Pomegranate Seeds

A refreshing salad packed with hearty farro, vibrant kale, tangy lemon, and juicy pomegranate seeds.

Ingredients

• 1 cup farro
• 2 cups water
• 1 bunch kale, chopped
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 cup pomegranate seeds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Rinse the farro under cold water and drain.
2. In a medium saucepan, combine farro and water. Bring to a boil over medium heat.
3. Reduce heat to low, cover, and let simmer for about 30 minutes or until farro is tender.
4. Drain any excess water and let the farro cool slightly.
5. In a large bowl, massage chopped kale with 1 tablespoon of olive oil until it softens.
6. In a small bowl, whisk together remaining olive oil, fresh lemon juice, minced garlic, salt, and black pepper for the dressing.
7. Add the cooled farro to the kale, followed by the pomegranate seeds.
8. Pour the dressing over the salad and toss well to combine.
9. Serve immediately or let chill in the refrigerator for 30 minutes for flavors to meld.

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