Fall Farro Salad w/ Halloumi & Pomegranates

Fall Farro Salad with Roasted Halloumi & Pomegranates

As we approach Thanksgiving, I feel like foods become more and more brown. I know – we all love cheesy, bready things, and of course dark whole grains are wonderfully wholesome… BUT if I’ve found one calling in life (er.. in blog-life), it’s to find and bring forth the colorful foods of every season.

This post is in partnership with POM Wonderful because, in our house, we flipping love pomegranates! The bright pop of sweetness and the ruby red color from little pomegranate arils add vibrancy to any dish. I love sprinkling them on everything throughout the fall and winter, especially over hearty salads like this. They’re also known for their antioxidant goodness, and they’re a good source of fiber – like we needed more reasons to love pomegranates.

Fall Farro Salad with Roasted Halloumi & Pomegranates

Here’s what else I have going on in this recipe. There’s a mix of roasted ingredients like acorn squash, roasted onions, and roasted halloumi cheese. And a mix of raw things: thinly sliced kohlrabi, carrot ribbons, micro greens, and of course the pomegranate arils. The combination of roasted and raw elements makes this so hearty and delicious, yet bright and poppy. And yes, I firmly believe that “poppy” is our 6th flavor sense, the one that comes after “umami.”

Visually speaking, I love “playing” with colorful foods, especially when cloud shapes appear:

Fall Farro Salad with Roasted Halloumi & Pomegranates

You might be asking: what the heck is kohlrabi?! It’s that alien-like vegetable pictured above, and it’s delicious when sliced paper thin (it’s also good roasted, pureed, and baked, but that’s for another post). Here, it provides a crisp, fresh texture to this hearty salad.

Fall Farro Salad with Roasted Halloumi & Pomegranates

POM POMS (the arils, or seeds, derived from fresh pomegranates), are available October through December in convenient 4.3 and 8-ounce packs. Find them in the cut fruit produce section of most grocery stores. When you bring them home, just try to keep yourself (or your husband) from snacking on them before they make it to this salad! Or better yet, get extra.

Fall Farro Salad with Roasted Halloumi & Pomegranates

5.0 from 1 reviews
Fall Farro Salad w/ Halloumi & Pomegranates
 
Author:
Serves: 4 to 6
Ingredients
For roasting
  • 1 acorn squash, cut in half, seeds removed, sliced into ¼-inch pieces
  • 1 cup halved cipollini onions or shallot wedges
  • 8 ounces halloumi, cubed
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
Dressing
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove, minced
  • ½ teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • ½ teaspoon sea salt
  • Freshly ground black pepper
For the salad
  • 1½ cups cooked farro
  • 1 cup finely chopped fresh herbs (parsley and/or cilantro)
  • Handful of mixed salad greens
  • 2 small kohlrabi bulbs, peeled and sliced paper thin (or 2 additional carrots)
  • 2 carrots, peeled into ribbons
  • ½ apple, thinly sliced
  • 2 tablespoons toasted walnuts or pepitas
  • ⅓ cup pomegranate arils
  • ¼ cup crumbled feta cheese
  • Handful of microgreens (optional)
  • Fresh lemon juice, to taste
Instructions
  1. Preheat the oven to 425° and line 2 baking sheets with parchment paper. Place the squash and onions on one, and the halloumi on the other. Drizzle the squash, onions, and halloumi with olive oil and sprinkle with salt and pepper. Roast 20 to 30 minutes or until the squash is tender, the onions are soft, and the halloumi is golden brown around the edges.
  2. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, mustard, maple syrup, salt, and pepper to taste. Set aside.
  3. In a small bowl, toss the kohlrabi with a drizzle of the dressing and toss to coat. In a medium bowl, combine the farro, herbs, and about ¼ of the dressing.
  4. Assemble the salad on a large platter with the farro, mixed greens, squash, onions, halloumi, kohlrabi, carrots, apple, and the walnuts or pepitas. Drizzle with the remaining dressing, as desired, and sprinkle the pomegranate arils and feta cheese on top. Season to taste. I like to add a good squeeze of lemon at the end, or just before serving for extra pop. Top with the microgreens, if using.

Special thanks to POM Wonderful for partnering on this post!


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

16 comments

  1. Susan on said:

    This salad sounds wonderful. I personally think that the kohlrabi would add significantly to the interest factor for the salad. Their flavor is always much milder than other cabbage relatives. It will be interesting trying to find halloumi, though – I’ve never seen it in any of my local grocery stores.

    • Thanks Susan, I hope you love the kohlrabi! I find halloumi at Whole Foods, I’ve also picked it up at smaller co-op stores. You could use extra feta if you can’t locate it, but the roasted halloumi really is wonderful.

      • Susan on said:

        Thanks for the heads up about Whole Foods. Our only store is a 45 minute drive each way from where we live… I’m hoping I can find it at Sprouts, or maybe even Albertsons, since they’ve gotten much better in the last couple of years.

        • Rachel on said:

          They carry it at Jons as well if you have one of those near you.

          • Susan on said:

            Thank you! Unfortunately I live in El Paso, TX, which is great for Mexican ingredients, but not much else. And we have only one major grocery chain (Albertsons), plus some smaller, local ones. Our population isn’t real diverse, so there is a lot less choice for “odd” ingredients.

  2. Andrew on said:

    Your pictures of the salad is great. I tried to make a “simplified” version of this recipe last night and it worked out pretty good actually. As I have a pretty bad local shop, I was only able to get about 70 % of the ingredients needed, lol.

    I am always skeptical when I see cilantro being used in a recipe, but (luckily), my local shop didn’t have that either.

    • Hi Andrew, I’m glad you enjoyed the recipe and that it was flexible to work with… ha, the cilantro was optional anyway 🙂

  3. Emily from carvingajourney.com on said:

    I love how colorful this is for a fall post! I am always excited for food in the fall but always feel like it will be heavy and fatty. This colorful meal looks so light and refreshing!!!

    • Hi Emily, I feel the same way, I love light and bright foods 🙂

  4. Kim on said:

    Can’t find farro here in Spain….alternative suggestions pls?

    • Hi Kim – you could use any grain – quinoa or wheatberries would work!

  5. Gaby Dalkin on said:

    This fall salad is a beaut!!!

  6. Rhonda @ Change In Seconds on said:

    Wow just discovered this site! This salad is gorgeous!

  7. Mary on said:

    I make so many of your recipes, thank you! This one was a big hit as it puts together so many of our favorite ingredients. My husband, however is not good with cleaning things like bones or skin from squash and he ends up wasting a lot of the squash, which druves me nuts. To cut it off for him after its sliced and cooked seems labor intensive. What might you suggest?

    • Hi Mary, I’m so glad you loved it! I feel you, I’m always giving my husband a hard time about leaving the edible squash skin behind :). You could roast a different squash – delicata squash has a thinner skin than acorn, or you could peel and roast butternut squash cubes or even sweet potato cubes. I hope that helps!

  8. KT HOM on said:

    Having a dinner party the week after Thanksgiving and this will be the perfect compliment for our meal! I love trying new foods, too. Thank you for starting my day out with a smile from ear-to-ear ^_^

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