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Vibrant Mediterranean Eggplant and Farro Salad with Pomegranate Vinaigrette
Try our vibrant Mediterranean Eggplant and Farro Salad for a burst of flavor and nutrition. Ideal for clean eating and wellness-focused dining!
Dive into a world of fresh flavors with our Mediterranean Eggplant and Farro Salad, a perfect addition to your clean eating regimen. This salad combines the nutty and chewy texture of farro with the smoky richness of roasted eggplant, providing a hearty and satisfying meal. What makes this salad truly special is the pomegranate vinaigrette that adds a sweet-tart burst of flavor, elevating the dish to a gourmet level.
Packed with fiber, vitamins, and antioxidants, this salad is not only delicious but also incredibly nourishing. Eggplants are known for their high content of antioxidants such as nasunin, while pomegranate seeds offer a rich source of vitamin C and other essential nutrients. Whether you're looking for a nutrient-dense lunch or a beautiful dish to impress your guests, this salad has got you covered.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Try our vibrant Mediterranean Eggplant and Farro Salad for a burst of flavor and nutrition. Ideal for clean eating and wellness-focused dining!
Ingredients
- • eggplant: 2 medium, cut into cubes
- • farro: 1 cup, uncooked
- • pomegranate seeds: 1/2 cup
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/2, thinly sliced
- • fresh parsley: 1/4 cup, chopped
- • fresh mint: 1/4 cup, chopped
- • olive oil: 3 tablespoons
- • pomegranate molasses: 2 tablespoons
- • lemon juice: 2 tablespoons
- • garlic: 2 cloves, minced
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C). Arrange the cubed eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized, flipping halfway through.
- 2 While the eggplant is roasting, cook the farro according to the package instructions. Once cooked, drain and set aside to cool.
- 3 In a large bowl, combine the cooked farro, roasted eggplant, cherry tomatoes, red onion, parsley, and mint. Toss gently to mix the ingredients evenly.
- 4 In a small bowl, whisk together the remaining olive oil, pomegranate molasses, lemon juice, minced garlic, salt, and pepper to create the vinaigrette.
- 5 Pour the vinaigrette over the salad mixture and toss until well coated. Adjust seasoning as necessary.
- 6 Sprinkle the pomegranate seeds over the top of the salad just before serving for a burst of color and flavor.
Serving Suggestions
- • This vibrant salad pairs beautifully with a side of whole wheat pita bread for a complete meal or alongside grilled chicken or fish for added protein. For a refreshing touch, serve it with a chilled glass of mint-infused water or a light white wine. Garnish with additional fresh mint leaves for an extra pop of color and aroma.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the salad's freshness, consider storing the pomegranate seeds separately and add them just before serving. This will help preserve their vibrant color and juicy texture.
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