ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pomegranate-Farro Breakfast Salad with Honey Ricotta

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 7 mins
Total time 7 mins
Yield

Serves 1

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine first 3 ingredients in a small bowl.

    How to Cook Farro
  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.