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Dip and spread

Pomegranate Farro with Goat Cheese

The al dente texture of the farro and creaminess of the goat cheese pair perfectly with the fresh bursts of flavor from the pomegranate seeds.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
347 calories per serving


> 1 1/2 cup farro
> 3 green onions
> 4 tbsp olive oil, divided
> 1 lime
> 1/2 cup roasted red pepper hummus
> 1/3 cup fresh mint
> 1/2 cup pomegranate seeds
> 1 cup arugula
> 1 (4 oz) log goat cheese 


Cook the farro according to package directions. Let cool.
Meanwhile, cut the green onions into 2-inch pieces and toss with 2 tsp olive oil. Heat a grill pan on high and grill the green onions 1–3 min., until grill marks appear. Transfer to a plate.
Into a large bowl, zest and juice the lime. Whisk in the hummus and remaining oil. Thinly slice the mint, reserving some whole leaves for garnish. To the hummus mixture, add the sliced mint, pomegranate seeds, arugula, and farro, and season with salt (in moderation) and pepper. Toss until well combined. Transfer to a serving platter. Slice the goat cheese into rounds. Top the farro with goat cheese, green onions, and reserved mint leaves.

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