Shrimp and Farro Winter Salad

Sometimes we miss the flavor of fresh, uncooked produce in winter, when we tend to focus on soups, stews, and roasts to warm us. A winter salad with seasonal ingredients like citrus, pomegranate and kale is a welcomed change of pace. It becomes a meal unto itself when farro and shrimp are added.

Serving size

⅙ salad

Makes

6 servings

Prep time: 29min
Cook time: 45min
Marinade time: 10min
Total: 1hr 24min

Ingredients

1 cup water

¼ teaspoon sea salt

½ cup farro

¾ pound (340 grams) medium shrimp, peeled and deveined

5 tablespoons extra-virgin olive oil, divided

1 teaspoon ground coriander

¼ teaspoon black pepper, freshly ground

1½ cups (133 grams) red cabbage, finely shredded

¼ cup red wine vinegar

½ teaspoon sugar

3 cups (100 grams) kale, finely shredded

1 blood orange (131 grams), peeled, quartered, and thinly sliced

½ cup pomegranate seeds

¼ cup fresh dill, chopped

Nutrition Info

Makes: 6 servings  Serving size: ⅙ salad

Calories

252

Fat

12 g

Saturated Fat

2 g

Trans Fat

0 g

Cholesterol

107 mg

Carbohydrate

21 g

Sugar

5 g

Fiber

4 g

Protein

17 g

Sodium

178 mg

Calcium

111 mg

Phosphorus

211 mg

Potassium

407 mg

Instructions

  1. Bring water and salt to a boil in a small saucepan over high heat.
  2. Add the farro. Cover and reduce heat to medium-low. Simmer until water is absorbed and farro is tender, about 20 to 25 minutes.
  3. Toss shrimp with 1 tablespoon oil and the coriander, and season with pepper at the same time.
  4. Heat a medium skillet over high heat and add the shrimp.
  5. Cook until shrimp are golden and opaque (turning halfway through), about 3 minutes. Transfer shrimp to a plate and let cool.
  6. Toss cabbage with vinegar and sugar in a small bowl. Cover and refrigerate at least 10 minutes or overnight.
  7. Drain the cabbage, and place 2 tablespoons of the pickling liquid in the bottom of a large bowl (reserve remaining pickling liquid for another use).
  8. Whisk the remaining 4 tablespoons of oil into the pickling liquid to create the salad dressing
  9. Add the farro, shrimp, drained cabbage, kale, blood orange, pomegranate seeds and dill to the bowl.
  10. Add dressing, toss to coat and serve.
Recipe Contributed by FamilyCook Productions

You can pickle the cabbage the night before to shorten the prep time.