Farro & Pomegranate Salad

Cook farro according to package directions and let cool completely. If desired, toast the walnuts in a skillet over medium heat with a drizzle of oil, tossing until lightly browned and toasted (be careful not to burn them). Combine all salad ingredients in a large bowl. Add the dressing when you're ready to serve. For an extra touch, squeeze a bit more fresh lemon juice on top before eating.