Warm Winter Greens & Farro Salad with Pomegranate

Ingredients:

• 1 cup uncooked farro, rinsed
• 3 cups kale or Swiss chard, stemmed and chopped
• 1 tbsp olive oil
• 2 garlic cloves, minced
• ½ small red onion, thinly sliced
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp balsamic vinegar
• ½ cup pomegranate seeds
• Optional: ¼ cup toasted walnuts or almonds

Instructions:

1. Cook farro according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium. Add the onion and sauté until softened.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in the kale or Swiss chard, salt, and pepper; cook until wilted, 3–5 minutes.
5. Fold in the cooked farro and drizzle with balsamic vinegar.
6. Remove from heat and top with pomegranate seeds and nuts, if using.
7. Serve warm or at room temperature.

Notes:

• To make it gluten-free, substitute farro with quinoa or brown rice.
• Add roasted delicata squash or sweet potato for extra heartiness.
• Citrus segments (orange or grapefruit) add brightness and color.