A beautiful tasty salad that can be served as a full meal or as a side salad. Toss all ingredients in a bowl or create beautiful layers in a shallow serving dish.
Put in saucepan and pour in 3 cups water with 1/2 tsp salt. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Remove from heat and let sit, covered for another 5 minutes.
Rinse with cold water (to cool) and drain well.
Vinaigrette
To make vinaigrette combine all ingredients in a jar, seal and shake. Taste and adjust as desired. Serve on the side.
Assembly
Toss ingredients together in a large bowl or arrange on large platter.
To arrange on a platter, place greens evenly on bottom of platter. Add whole grains in center, leaving an outer layer of greens exposed. Place red cabbage on top of exposed greens. Add edamame beans on top of the edge between grains and greens. Add pomegranates next to edamame leaving whole grains exposed in the middle. Add ring of feta cheese. Garnish with fresh parsley if desired.
Can be prepared in advance. Serve dressing on the side.
Store un-dressed leftovers in the fridge for up to 3 days.
Notes
By serving the dressing on the side, each person gets to be in control of how much they prefer and it will make the salad last much longer if there are any leftovers.Makes entrée for 2 people, side salad for 4-6 people.