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Winter Citrus and Pomegranate Salad
Winter Citrus and Pomegranate Salad PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

We'll be the first to admit it: Eating healthy can be boringBut it doesn't have to be, especially if your meal has tons of flavor and fills you up in an I'm-satisfied-but-not-overly-stuffed kind of way. Which is pretty much how we feel about this salad.

Makes 4 main-course servings (or 6 appetizer servings)
Start to Finish: 30 minutes

Ingredients

Dressing

¼ cup orange juice

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

 cup extra-virgin olive oil

Salt and freshly ground black pepper

Salad

8 cups mixed greens

½ cup parsley leaves

2 oranges, cut into segments

2 cups pomegranate seeds

1 red onion, thinly sliced

1 cup hazelnuts, roughly chopped

1 cup cooked farro

¼ cup shaved Parmesan cheese

Directions

1. In a small bowl, whisk the orange juice with the vinegar and mustard to combine. Add the olive oil gradually, whisking constantly until it’s fully incorporated. Season with salt and pepper. Set aside.

2. In a large bowl, toss the greens with the parsley leaves, orange segments, pomegranate seeds, onion, hazelnuts and faro.

3. Add dressing to taste, and toss to coat. Divide the salad among four plates, and garnish each with 1 tablespoon Parmesan. Serve immediately.

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