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Picture of Farro Salad with Sweet Potatoes, Feta, Pomegranates and Cumin Vinaigrette
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2876 kcal 144 %
  • Fat 113 g 174 %
  • Saturated 24 g 122 %
  • Carbs 397 g 132 %
  • Fiber 61 g 242 %
  • Protein 103 g 206 %
  • Cholesterol 103 mg 34 %
  • Sodium 5639 mg 235 %
  • Calcium 730 mg 73 %
  • Magnesium 660 mg 157 %
  • Potassium 4310 mg 92 %
  • Iron 29 mg 160 %
  • Zinc 17 mg 157 %
  • Phosphorus 2230 mg 319 %
  • Vitamin A 1036 µg 115 %
  • Vitamin C 169 mg 188 %
  • Thiamin (B1) 2 mg 188 %
  • Riboflavin (B2) 2 mg 181 %
  • Niacin (B3) 46 mg 286 %
  • Vitamin B6 3 mg 199 %
  • Folate equivalent (total) 392 µg 98 %
  • Vitamin B12 1 µg 53 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 16 mg 108 %
  • Vitamin K 112 µg 93 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Farro Salad with Sweet Potatoes, Feta, Pomegranates and Cumin Vinaigrette

Ingredients

  • The Salad
  • 2 cups farro
  • 5 cups chicken broth
  • 1 sweet potato
  • 1 pomegranate, seeded
  • 1/2 cup feta cheese, cut into 1/4 inch cubes
  • The Cumin Vinaigrette
  • 3 lemons
  • 1/4 cup olive oil
  • 1 tablespoon canola oil
  • 4 tablespoons red wine vinegar
  • 2 teaspoons ground cumin
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • salt

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