Ingredients

• 2 cups baby spinach; julienned 

• 1 cup pearled farro

• ½ cup parsley; chopped

• 1 cup pomegranate

• ⅓ cup red onion; minced

• 1 clove garlic; minced

• ¼ cup olive oil

• ½ cup rice vinegar

• 1 tbsp mayo

• Salt and pepper

Instructions

1. Begin by boiling 3 cups of water on the stove. Generously season the water with salt.

2. Add the farro to the boiling water and reduce the heat to medium, maintaining a strong simmer but no longer a rolling boil. Cover the pot and let the farro cook for about 20 minutes, stirring occasionally to prevent the grain from sticking to the pot.

3. Once cooked, place the farro in a bowl, cover and chill for at least 30 minutes.

4. Meanwhile, in a separate bowl, whisk together the olive oil, rice vinegar, and mayo until smooth and combined.

5. Remove the farro from the fridge and stir in the pomegranate, spinach, parsley, red onion, and garlic until all of the components are evenly distributed. Pour the dressing over the farro mixture and stir to combine.