Emmer Salad by MJ Adams

Last Updated by Melissa Sievers on
Emmer Salad
SDPB 2018

Emmer Ancient Grain

By Chef MJ Adams


2 cups of Emmer

1/2 cup of celery, cut on the bias

1/4 cup of minced shallots

3/4 cup of yams that have been peeled and cut into 1/2 “ cubes

1 cup of peeled butternut squash or pumpkin cut into 1/2 “ cubes

3/4 cup of scallions, cut on bias

1 cup of pomegranate seeds

1/2 cup of chopped parsley

1/4 cup of fresh mint, chiffonade (optional)

2 lemons, grate the skin and juice of just one of the lemons

1 orange, grate and juice

salt and pepper for seasoning

good olive oil for sautéing and salad



• Preheat the oven to 350º 

• Place the Emmer on a sheet pan in the oven for 6-10 minutes.The emmer should just be plain.  You want to toast it to bring out the flavor.  It should be lightly browned and start to have a nutty flavor when it is toasting.

•Let cool.

• Bring a large pot of water (at least 6 cups) to a boil.

• Add in the emmer and let simmer for at 60 minutes. The emmer should plump up a little.  It should also absorb at least 1/4 of the water. 

• Drain and let cool on a sheet pan.

• Drizzle with a little olive oil and sprinkle the emmer with salt. Set aside. 

• In a medium size sauté pan, add 3 T.  of olive oil. 

• When the pan starts to get hot, add in the squash or pumpkin, sauté for 5 minutes

• Add in the parsnips, and celery.

• Place into a 350º oven for 6 minutes.  You want to make sure the pumpkin is cooked through.

• Take out of the oven and set aside. 


Optional:You could also cover with a lid and leave on low

heat on the stove to cook the vegetables instead of the oven. Stir occasionally.


• In a large bowl, add the cooked emmer and vegetables from the sauté pan.

• Give a stir and add in the scallions, pomegranate seeds, the juice and zest of the lemon and orange, mint, parsley, shallots and at least 1/4 cup of olive oil. 

• Taste for seasoning. If you feel the salad needs a little more acidity, use half of the second lemon and add a little more olive oil if necessary. 


Notes:   This is a whole grain Farro and will have a chewier texture.  Farro is an Ancient Grain being that it originated in the Fertile Crescent region. It has a lot of fiber along with Vitamin B3 and Zinc. 

You could also replace the yam with a parsnip.  I also like to use a Japanese Yam if possible.  It is white when peeled.  I also sometimes sprinkle this salad with Feta cheese.  Serve at room temperature if possible.

Students from Wagner join Chef MJ Adams.Students from Wagner join Chef MJ Adams.SDPB 2018