You’re about to dive into a recipe that’s as nutritious as it is delicious. This farro and kale salad is packed with flavors and textures that will make your taste buds dance. Perfect for meal prep or a fancy dinner side, it’s a versatile dish that everyone will love.
Why This Recipe Works
- Farro adds a nutty flavor and chewy texture that makes the salad satisfying.
- Kale is a superfood that brings crunch and a plethora of health benefits.
- The lemon vinaigrette ties everything together with its bright and zesty flavor.
- It’s customizable with your favorite add-ins like nuts, cheese, or dried fruit.
- This salad gets better as it sits, making it perfect for leftovers.
Ingredients
- 1 cup farro, rinsed
- 2 cups water
- 1 bunch kale, stems removed and leaves chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped walnuts
Equipment Needed
- Medium saucepan
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Instructions
Cook the Farro
In a medium saucepan, combine the farro and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until the farro is tender but still chewy. Drain any excess water and let it cool slightly.
Prepare the Kale
While the farro cooks, chop the kale into bite-sized pieces. In a large mixing bowl, massage the kale with a bit of olive oil to soften it. This step is crucial for removing the bitterness and making the kale more palatable.
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined. Taste and adjust the seasoning as needed. This dressing is the secret to the salad’s vibrant flavor.
Combine Everything
Add the cooked farro to the bowl with the kale. Pour the dressing over the top and toss to combine. Sprinkle with Parmesan cheese and walnuts for added texture and flavor.
Serve or Store
This salad can be served immediately or stored in the refrigerator for up to 3 days. The flavors will meld together over time, making it even more delicious.
Tips and Tricks
For an extra flavor boost, toast the walnuts before adding them to the salad. If you’re not a fan of walnuts, try almonds or pecans instead. To make this salad vegan, omit the Parmesan cheese or use a vegan alternative. For a more filling meal, add grilled chicken or chickpeas. Always taste and adjust the dressing before adding it to the salad to ensure it’s perfectly balanced.
Recipe Variations
- Swap farro for quinoa or brown rice for a different grain base.
- Add dried cranberries or cherries for a sweet contrast to the savory elements.
- Include avocado slices for creaminess and healthy fats.
- Use a different dressing, such as balsamic vinaigrette or tahini lemon.
- Incorporate other greens like spinach or arugula for variety.
Frequently Asked Questions
Can I use another grain instead of farro?
Absolutely! Quinoa, brown rice, or even barley would work well in this recipe. Just adjust the cooking time according to the grain you choose.
How do I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day.
Can I make this salad ahead of time?
Yes, this salad is perfect for meal prep. Just wait to add the nuts and cheese until you’re ready to serve to keep them fresh and crunchy.
Summary
This farro and kale salad is a nutritious, flavorful dish that’s perfect for any occasion. With its hearty grains, crunchy greens, and zesty dressing, it’s a meal that satisfies on all levels.
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