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.
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
Est. added sugars 3g
How to Make It
Combine first 3 ingredients in a small bowl.
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.