Pomegranate-Farro Breakfast Salad with Honey Ricotta

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Pomegranate-Farro Breakfast Salad with Honey RicottaRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

For a tangier citrus flavor, go with lemon; for more floral, sweet notes, try tangerine. To keep prep simple, use purchased pomegranate arils from the produce section, or pre-prep a fresh pomegranate the night before.

Serves 1


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3 tablespoons part-skim ricotta cheese
1/2 teaspoon grated lemon or tangerine rind
1/2 teaspoon honey
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon or tangerine juice
1/8 teaspoon kosher salt
2 cups fresh mâche or baby spinach
1/3 cup cooked whole-grain farro
1/3 cup pomegranate arils
1 tablespoon coarsely chopped roasted almonds


Hands-on: 7 Minutes
Total: 7 Minutes

1. Combine first 3 ingredients in a small bowl.

2. Combine oil, juice, and salt in a medium bowl. Add greens and farro; toss to coat. Arrange greens mixture in a shallow bowl; top with pomegranate, almonds, and ricotta mixture.

Created date

December 2015

Nutritional Information

Calories 294
Fat 13.3 g
Satfat 3.2 g
Monofat 6.6 g
Polyfat 1.5 g
Protein 12 g
Carbohydrate 41 g
Fiber 8 g
Cholesterol 14 mg
Iron 2 mg
Sodium 387 mg
Calcium 189 mg
Sugars 11 g
Est. Added Sugars 3 g