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Shake up your lunch time routine with make-ahead Pomegranate Farro Mason Jar Salads. A quick, easy, and portable salad that will stay fresh in your fridge all week long! #ad | www.bytesizednutrition.com
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Pomegranate Farro Mason Jar Salads

Shake up your lunch time routine with make-ahead Pomegranate Farro Mason Jar Salads. A quick, easy, and portable salad that will stay fresh in your fridge all week long!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Salad
Servings: 4 servings

Ingredients

For the salads:

  • 1/2 cup pomegranate balsamic vinaigrette (recipe below)
  • 1 cup apple, diced (I used Granny Smith)
  • 1/2 cup red onion, diced
  • 2 cups chickpeas, rinsed and drained
  • 2 cups pomegranate farro, cooked (recipe below)
  • 1 cup feta, crumbled
  • 1/2 cup pistachios
  • 4 cups arugula, loosely packed

For the Pomegranate Balsamic Vinaigrette:

  • 1/4 cup POM Wonderful 100% Pomegranate Juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp maple syrup
  • salt and pepper, to taste

For the Pomegranate Farro:

  • 1 1/4 cups quick-cook farro, uncooked*
  • 2 cups POM Wonderful 100% Pomegranate Juice
  • 1/2 cup water

Instructions

For the Pomegranate Balsamic Vinaigrette:

  • Add all salad ingredients to a small bowl and whisk to combine (alternatively, you can add all ingredients to a small container with a lid and shake to combine).

For the Pomegranate Farro:

  • Add pomegranate juice, water, and farro to a medium saucepan and bring to a boil. Cover, reduce to a simmer, and cook according to package instructions. Set aside to cool slightly.

To assemble the salad:

  • Divide all salad ingredients evenly among four 32 ounce mason jar (or equivalent sized container), adding ingredients in the order listed. Place lid on top and store in fridge until ready to consume. When ready to eat, simply shake the jar until all contents are coated with dressing and pour into a bowl (or eat directly out of the jar if your fork is long enough!)

Notes

* For this recipe, I used the 10-minute Farro from Trader Joe's, but any brand will work. You can use regular farro, but note that the cooking time will be longer. Always check the package instructions to ensure that you are using the proper grain-to-liquid ratio and cooking time. Other grains (such as quinoa, brown rice, or barley) may be substituted in place of the farro. Again, check the package instructions for proper cooking.