Forest Herb Salad
Bright, earthy and deeply refreshing, this salad brings together the forest-like aroma of fresh herbs with a sweet and nutty crunch.
1 bunch fresh parsley, roughly chopped
1 bunch fresh mint, roughly chopped
1 small bunch fresh dill, roughly chopped
1 small bunch fresh cilantro, roughly chopped
1/4 cup roasted sunflower seeds or pumpkin seeds
¼ cup roasted pine nuts
½ cup dried cherries, chopped if large
½ cup farro (optional), follow cooking instructions on package (can substitute in quinoa, bulgar, brown rice, couscous)
Juice of 1–2 lemons (to taste)
1/3 cup olive oil
1 Tbsp pomegranate syrup
Salt and pepper to taste
Soak the herbs and dry them well.
In a large bowl, combine the chopped herbs, seeds, dried cherries, and cooked grain.
In a small bowl, whisk together the lemon juice, olive oil, pomegranate syrup , salt, and pepper.
Pour the dressing over the salad and toss well to combine.
Let sit for 5-10 minutes before serving to allow the flavors to meld.
Serving Tip:
Serve chilled or at room temperature as a side to grilled meats, fish, or as part of a Shabbat meal or mezze table.
