Winter Farro & Kale Salad
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- ½ cup uncooked farro
- 1 small bunch kale (about 6 cups chopped, coarse stems removed)
- Squeeze of lemon
- ⅓ cup toasted hazelnuts, chopped
- ¼ cup pomegranate seeds
- ¼ cup crumbled feta cheese (optional)
- Sea salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar (or fresh lemon juice)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon grated ginger
- ¼ teaspoon honey or maple syrup
How would you rate this recipe?
Preparation
Step 1
Bring a medium pot of water to a boil. Rinse the farro, then add it to the boiling water. Reduce the heat and simmer for 45 to 90 minutes, or until fork tender. Drain and set aside.
Step 2
In a small bowl, make the dressing by whisking together the olive oil, apple cider vinegar, mustard, garlic, ginger, honey (or maple syrup if vegan), and a pinch of salt and pepper. (It'll taste very tangy but it'll mellow once it's tossed with the hearty kale and farro).
Step 3
Chop the kale into small pieces and place in a large bowl. Drizzle with ⅓ of the dressing, a squeeze of lemon, and a pinch of salt. Massage the kale until the leaves are soft and wilted. Add the cooked farro, hazelnuts, pomegranate seeds, feta, if using, and ⅓ more of the dressing. Season to taste with salt and pepper. Toss to coat and serve on plates or on a platter. Drizzle remaining dressing on top.
Step 4
Save recipe for the next time?
Chef's notes
You can use either lacinato kale or curly kale for this recipe.
The salad looks gorgeous as a side dish on your holiday table or is delicious with soup for a cozy night in.
If you want to make it a meal on its own, add your protein of choice, and pack it up for lunch during the week. It’s great the second day (and also the third).
