Spend with Pennies · by Holly Nilsson★ 5.0 (16)
Harvest Farro Salad
NUTRITION · PER SERVING50M COOK
CAL 23%·PRO 20%
CARBS 42G37% OF CAL
7G FIBER1G ADDED7G INTRINSIC26G OTHER8G TOTAL SUGAR
FAT 30G59% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grain-based salad with roasted autumn vegetables, pomegranate, pecans, and cheese in a balsamic vinaigrette. Colorful and nutrient-rich, good warm or at room temperature.
sideamericansalad🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¾ cup farro (uncooked )
- ½ cup pomegranate arils
- ⅓ cup toasted pecans
- ⅓ cup crumbled feta cheese
- 1 ½ cups arugula (packed)
- ½ cup balsamic dressing (or homemade dressing below)
- ½ red onion ( thinly sliced)
- 1 ½ cups butternut squash (½-inch diced)
- 1 ½ cups Brussels sprouts (washed and halved)
- 2 tablespoons olive oil (divided)
- salt and pepper to taste
At a glance
PER SERVING · TIME 50M
CAL 23%·PRO 20%
CARBS 42G37% OF CAL
7G FIBER1G ADDED7G INTRINSIC26G OTHER8G TOTAL SUGAR
FAT 30G59% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 667mg
- Total sugar
- 8g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 519mg
- Calcium
- 145mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 667MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.