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.

Ann Taylor Pittman
Recipe by Cooking Light January 2016

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
7 mins
total:
7 mins
Yield:
Serves 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small bowl.

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  • 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.

Nutrition Facts

294 calories; fat 13.3g; saturated fat 3.2g; mono fat 6.6g; poly fat 1.5g; protein 12g; carbohydrates 41g; fiber 8g; cholesterol 14mg; iron 2mg; sodium 387mg; calcium 189mg; sugars 11g; added sugar 3g.
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