Food & Drink
Fall Farro Pomegranate Bowl With Aleppo Pepper Dressing

SweatTheStyle_PomograniteFarroSaladIngrediants Aleppo Pepper Dressing
Aleppo Pepper: 1 Tsp
Lemon: Half
Pomegranate Molasses: 1 Tbsp
Extra Virgin Olive Oil: 3 Tbsp
Salt: To taste

In a bowl whisk Aleppo Pepper, the juice of half a lemon, pomegranate molasses, and a pinch of salt. Slowly whisk in extra virgin olive oil until emulsified.

SweatTheStyle_PomograniteFarroSaladFall Farro Pomegranate Bowl
Farro: 1 Cup
Pomegranate Seeds: 1/4 Cup
Toasted Walnut Pieces: 1/4 Cup
Cooked Water Spinach or “Yu-Choy”: 1/2 Cup
Chopped Parsley:1/4 Cup
Grapeseed Oil: To coat pan
Aleppo Pepper Dressing: 2 Tbsps

Cook the Farro in a pot of boiling salted water until tender, about 15 minutes. Drain well and let cool. While the Farro is cooking, heat up a sauté pan with grape seed oil, enough to lightly coat the pan. Add about 2 cups of raw chopped water spinach or “Yu-choy” and sauté until wilted, season with salt. In a medium sized mixing bowl, add the farro, pomegranate seeds, walnut pieces, spinach, and chopped parsley. Pour the aleppo pepper dressing and stir to combine. Garnish with additional parsley and pomegranate seeds. Best served room temperature.

Recipe x Catty Boom Batty

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