1 avocado (peeled, cored and sliced into small bite size pieces)
1/2 cup cashew nuts
seeds from 1 pomegranate
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
2 tablespoons fat free Greek yogurt
1/4 cup extra virgin olive oil
1 teaspoon fresh lemon thyme leaves
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
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.
Drain farro using a colander, shake well to remove as much water as possible and set aside.
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.
Assembling the salad:
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.
For the dressing:
Put all the ingredient in a jar and tightly close the lid. Shake vigorously until the mixture has emulsified. Set aside.
Serve on plates and drizzle a little dressing on top before serving.
The key to picking a good pomegranate is by weighing it. The heavier it is, the more ripe and juicy.