• Prep Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings


  • 2 cups arugula
  • 1 cup Alessi Farro Perlato, dry
  • 1 tablespoon Alessi Extra Virgin Olive Oil
  • 5 ounces meatless chicken cutlets or boneless, skinless chicken breast, thinly sliced
  • 1/2 cup cashew nuts
  • 1/2 cup crumbles goat cheese
  • 1 avocado peeled, cored and sliced into small bite size pieces
  • seeds from 1 pomegranate
  • Creamy Dressing • •
  • 2 tablespoons Alessi Red Wine VinegarAdd
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fat free Greek yogurt
  • 1/4 cup Alessi Extra Virgin Olive Oil
  • 1 teaspoon fresh lemon thyme leaves
  • 1/4 teaspoon Alessi Kosher Sea SaltAdd
  • 1/8 teaspoon Alessi Fresh Peppercorns


  1. Put farro in a pot with 2 cups of water and a pinch of salt. Bring to a boil, lower to a simmer and cover. Cook for about 20 minutes, or until most of the water has been absorbed.
  2. Drain farro using a colander, shake well to remove as much water as possible and set aside.
  3. In a pan over medium high heat, add olive oil and chicken and cook for 3-4 minutes, until chicken is cooked through. Transfer to a plate and set aside.
  4. Assembling the salad:
  5. In a tall flat bowl, start by placing the arugula at the bottom of the bowl. Top with farro and continue adding layers in the following order: cashews, goat cheese, avocado, meatless chicken, apples and pomegranate.
  6. For the dressing:
  7. Put all the ingredient in a jar and tightly close the lid. Shake vigorously until the mixture has emulsified. Set aside.
  8. Serve on plates and drizzle a little dressing on top before serving.


Recipe Notes

The key to picking a good pomegranate is by weighing it. The heavier it is, the more ripe and juicy.

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