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Close-up of an Italian fall grain bowl with farro, kale, pomegranate seeds, walnuts, and shaved Pecorino in a rustic ceramic bowl.

Hearty Italian Fall Grain Bowl (Farro, Kale & Pomegranate)

A colorful and nourishing Italian fall grain bowl featuring farro, kale, pomegranate, walnuts, and Pecorino. It’s hearty, refreshing, and perfect for cozy fall meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Italian
Calories: 340
Ingredients Method

Ingredients
  

  • 1 cup farro uncooked
  • 4 cups kale chopped and stems removed
  • 1 cup pomegranate seeds
  • ½ cup toasted walnuts or hazelnuts
  • ⅓ cup shaved Pecorino Romano or Parmesan
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tbsp fresh lemon juice
  • Salt and black pepper to taste

Method
 

  1. Cook the farro — Rinse, then simmer in salted water for about 25 minutes until al dente. Drain and cool.
  2. Massage the kale — Toss kale with olive oil and a pinch of salt. Rub gently until softened.
  3. Make the dressing — Whisk olive oil, honey, balsamic vinegar, lemon juice, salt, and pepper.
  4. Combine everything — In a large bowl, mix farro, kale, walnuts, pomegranate, and cheese.
  5. Toss and serve — Drizzle the dressing over and toss gently. Serve warm or chilled.