Warm Farro Salad

with Seared Fennel & Pomegranate

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

The pomegranate has a long and storied history. Millennia ago, it was cultivated in Carthage, Ancient Rome’s greatest rival. During the Italian Renaissance, it was considered a royal fruit. Today, it continues to be prized for its incredible texture and flavor. Here, its juicy seeds add a delicious, slightly tangy sweetness to this warming, winter salad with caramelized fennel, orange, feta and farro.

See Plans

Nutrition

PER SERVING
Calories

675 Cals (est.)

fresh

ingredients

¾ cup Pearled Faro
3 oz Arugula
1 Fennel Bulb With Fronds
1 Navel Orange
1 bunch Mint
2 oz Castelvetrano Olives
2 oz Crumbled Feta Cheese
2 oz Hazelnuts
2 Tbsps Pomegranate Seeds
1 tsp Herbes De Provence

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the farro & add the arugula:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook, stirring occasionally, 14 to 16 minutes, or until tender. Drain thoroughly and return to the pot. Add the arugula and a drizzle of olive oil; stir to combine and season with salt and pepper to taste. Set aside.

2 Prepare the ingredients:

While the farro cooks, pick off some of the fennel fronds (the green, thread-like tops of the plant); roughly chop. Separate the fennel bulb and stems; thinly slice the stems. Halve the bulb lengthwise; remove and discard the core. Thinly slice the bulb. Using a peeler, remove the rind of the orange, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Cut the top and bottom off the orange; cut away and discard the remaining white pith. Cut out the orange segments (or supremes) from between the membranes; place in a bowl. Squeeze the juice from the membranes over the supremes; discard the membranes. Pick the mint off the stems; roughly chop. Using the side of your knife, smash the olives and discard the pits, then roughly chop. Roughly chop the hazelnuts.

3 Toast the hazelnuts:

Heat a medium pan on medium-high until hot. Add the hazelnuts and toast, stirring constantly, 2 to 3 minutes, or until golden brown. Transfer to a bowl and set aside. Wipe out the pan.

4 Caramelize the fennel:

In the same pan used to toast the hazelnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel bulb and stems. Cook, stirring occasionally, 7 to 9 minutes, or until browned and caramelized. Remove from heat.

5 Make the sauce:

Off the heat, to the pan of caramelized fennel, add the orange supremes (and the juice from the bowl), orange zest, Herbes de Provence, olives, 1 tablespoon of olive oil and 2 tablespoons of water; stir to thoroughly combine and season with salt and pepper to taste.

6 Finish & plate your dish:

To the pot of dressed farro and arugula, add the toasted hazelnuts, mint and caramelized fennel-orange sauce. Toss to thoroughly combine and season with salt and pepper to taste. Divide the farro salad between 2 plates. Garnish with the pomegranate seeds, feta cheese and fennel fronds. Enjoy!