Ancient Grain Salad

• Produce

  • 1/4 cup Cranberries, dried
  • 1/4 cup Dried apricots
  • 1/4 cup Golden raisins
  • 1/4 cup Pomegranate seeds, fresh
  • 1 Pomegranate seeds
  • 1/4 cup Raisins, brown
  • 1/4 Red onion, large
  • 4 Scallions

• Condiments

  • 1 tsp Mustard, sweet

• Pasta & Grains

  • 1 cup Farro, cooked
  • 1 cup Quinoa, cooked red
  • 1 cup Wild rice, cooked

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Apple cider vinegar
  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Pecans, toasted
  • 1/4 cup Pistachios, rough
  • 1/4 cup Walnuts, toasted

• Other

  • several small inner stalks of celery, finely diced, with the green leafy parts

Found on theviewfromgreatisland.com

Directions

• Toss all the salad ingredients together in a large bowl.
• Whisk the dressing ingredients together and add enough to the salad to moisten everything. Reserve any unused dressing for adding right before serving if needed.
• Cover and refrigerate until serving. The salad can be made up to a day ahead. Sprinkle with more pomegranate seeds just before serving.