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| roasted rainbow carrots, kale, pickled beets, pistachios, Israeli feta, pomegranate vinaigrette |
Tossed together:
- Cooked farro
- Chopped kale tossed in lemon juice
- Roasted then chopped rainbow carrots (tossed in olive oil and salt, 450° for 20 min.)
- Pomegranate vinaigrette (1 part pomegranate vinegar 3 parts oil, salt and pepper)
Topped with:
- diced pickled beets
- roasted and salted pistachios
- crumbled Israeli feta
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