I have been dreaming about trying to recreate this recipe ever since I had the Grain Bowl at Legion Brewery in Charlotte. It was such a light and healthy lunch, yet filling with so many great flavors. This is perfect alone but would also be great paired with grilled chicken if you wanted to add protein. This is one of those salads that I think is best served when you make it. I feel like the goat cheese spreads too much if you pre make it and other ingredients get soggy. It would probably save for a day or two if you have leftovers though. The flavor combinations are so good in this salad- the creamy goat cheese, tangy pickled onions, earthy farro, sweet pomegranate seeds and fresh veggies pair so well together. Such a great hearty but not heavy meal! Enjoy!

L O A D E D F A R R O B O W L S

1 package farro (I usually buy the 10 minute kind from Trader Joe’s)

cherry tomatoes cut in half

diced cucumber

pickled red onions (I buy these at the Whole Foods Salad Bar but they are super easy to make)

1 cup corn (fresh or frozen slightly cooked)

1 bunch lacinato kale- stems removed and shredded

pomegranite seeds

goat cheese

D R E S S I N G

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 garlic clove minced

juice of 1 lemon

1 teaspoon dijon mustard

salt and pepper

Whisk all together

D I R E C T I O N S

Cook Farro according to package. If I have any sort of stock on hand chicken or veggie I will cook the farro in that to give it more flavor but water works just fine too.

After the Farro has cooked drain it and pour into a large bowl. I only used about half of my cooked farro and saved the rest for another meal. But if you are cooking for several people you may need all the farro just eyeball it!

Add in kale, cherry tomatoes, corn, cucumber, and pickled onion. Toss all together and drizzle with dressing. Add in the goat cheese and pomegranate seeds last and lightly toss. Add more dressing or salt and pepper to taste.