INGREDIENTS 

• 1 cup farro, dry (about 3 cups cooked)

• 1 cup mozzarella pearls

• 1/4 cup walnuts, coarsely chopped

• 1/2 cup basil leaves and tender stems, thinly sliced

ROASTED EGGPLANT

• 1 large or 2 medium eggplant (2 cups), diced

• 1 Tbsp extra virgin olive oil

• Kosher salt

POMEGRANATE VINAIGRETTE

• 1 Tbsp extra virgin olive oil

• Juice from 1/2 lemon

• 1 Tbsp pomegranate molasses

• 1/2 Tbsp date syrup

• 1/2 tsp cinnamon

• 1/2 tsp cumin

• 1/2 tsp cardamom

• Kosher salt

• Pepper

INSTRUCTIONS 

Heat oven to 450° F. Prepare farro according to package directions. Rinse with cold water and set aside. In a large bowl, toss eggplant in olive oil and season with a few pinches of kosher salt.

Place on a parchment-lined baking sheet and roast for roughly 10 minutes, until soft and golden brown. In a large serving bowl, make the pomegranate by whisking together olive oil, lemon juice, pomegranate molasses, date syrup, spices, and a few pinches of salt and pepper.

Add farro, roasted eggplant, mozzarella, walnuts, and basil. Gently mix until thoroughly combined.

Notes

Use a GF grain to make GF.

Use DF cheese to make DF.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.