Side dishe for 4

Harvest Farro Salad

Name: Harvest Farro Salad
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 cup farro; 1/2 cup pomegranate arils; 1/3 cup toasted pecans; 1/3 cup crumbled feta cheese; 1 1/2 cups arugula; 1/2 red onion; 1 1/2 cups butternut squash; 1 1/2 cups brussels sprouts; 2 tbsp olive oil; salt and pepper to taste (optional)

$6.04for 450 minServes 4

Soaked farro joins crisp vegetables, greens, fruit, nuts, cheese, and balsamic dressing in a colorful salad.

Photo: spendwithpennies.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Quinoa, 4.5 oz$0.20/oz typical	4.5 oz	$0.90Typical price
	Peaches, 0.2 lb$2.49/lb typical	0.2 lb	$0.47Typical price
	Nuts and seeds, 1.5 oz$0.70/oz typical	1.5 oz	$1.05Typical price
	Swiss, 1.25 oz$0.40/oz typical	1.25 oz	$0.53Typical price
	Bok choy and napa cabbage, 0.2 lb$1.99/lb typical	0.2 lb	$0.37Typical price
	Red onions, 0.5 lb$1.49/lb typical	0.5 lb	$0.74Typical price
	Winter squash (butternut, 0.45 lb$1.29/lb typical	0.45 lb	$0.61Typical price
	Brussels sprouts, 0.35 lb$3.49/lb typical	0.35 lb	$1.14Typical price
Total for the servings shown		$6.04

Swaps

Swap red onions for onionsabout $0.20/lb less at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepper

Not included in the cost.

50 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Budget Side dishes Lunches No-cook Back to school Fall Summer

Typical price

$1.51 per serving$6.04 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3/4 cup farro
1/2 cup pomegranate arils
1/3 cup toasted pecans
1/3 cup crumbled feta cheese
1 1/2 cups arugula
1/2 red onion
1 1/2 cups butternut squash
1 1/2 cups brussels sprouts
2 tbsp olive oil
salt and pepper to taste (optional)

Steps

Cover the farro with water and soak it for 40 minutes.
Drain the farro well, then finely dice the squash and red onion.
Thinly slice the Brussels sprouts and place them with the arugula in a large bowl.
Add the farro, squash, onion, pomegranate arils, pecans, and feta.
Whisk the balsamic dressing with the olive oil, salt, and pepper.
Pour the dressing over the salad and toss until evenly coated.