The quintessential autumn salad has arrived. Nutty, fibrous farro adds weight to a foundation of rich greens. Sweet pomegranate seeds and salty pepitas add a beautiful punch of flavor. The vinaigrette nods to apples and honey, the Jewish New Year’s essential celebratory ingredients, to sweeten a mustardy medley!
Serves 2-4
1 heaping cup curly kale, chopped
1 cup shaved brussels sprouts
1/2 cup cooked farro
1/4 cup pomegranate seeds
1/4 cup petitas
2 tablespoons grated pecorino cheese
Vinaigrette
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon dijon mustard
4 tablespoons olive oil
Salt + pepper
1. Whisk vinaigrette ingredients in a small bowl, and set aside.
2. Add kale and brussels to a large serving bowl. Pour dressing over lettuce and toss until fully coated and kale begins to wilt. Then, sprinkle farro, pepitas, and pomegranate over greens. Toss, garnish with pecorino, salt and pepper, and serve.
