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Winter Farro & Kale Salad Recipe

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4.1 from 9 reviews

A vibrant and hearty Winter Farro & Kale Salad featuring nutty farro, roasted broccoli and red onion, nutrient-rich kale, and a tangy, spiced dressing. This salad combines warm roasted vegetables with fresh kale massaged in a zesty lemon and Dijon dressing, topped with crunchy pepitas, juicy pomegranate seeds, and protein-packed chickpeas, perfect for a nutritious and satisfying meal.

Ingredients

Grains

  • 1 cup dry farro

Roasted Vegetables

  • 1 head of broccoli, cut into 1 inch florets
  • 1 small red onion, roughly chopped

Spices and Oils for Roasting

  • 1/2 tbsp avocado oil (or any neutral high heat oil)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp dry basil
  • 1/2 tsp dry thyme
  • Salt and pepper to taste

Salad Base and Toppings

  • 2-3 cups kale, destemmed and roughly chopped
  • 1/4 cup pomegranate seeds
  • 1/4 cup pepitas
  • 1 (15 oz) can chickpeas, rinsed and drained

Dressing

  • 1 large clove garlic, crushed
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • Juice and zest of 1 lemon
  • 2 tsp maple syrup
  • 1/4 tsp red pepper flakes (optional)
  • 1 tsp dry oregano
  • Salt and pepper to taste (added separately above)

Instructions

  1. Cook the Farro: Bring a large saucepan of salted water to a rapid boil. Add the farro and cook for 15-17 minutes until al dente, or to your preferred chewiness. Drain the farro through a sieve and spread it out on a parchment-lined baking tray to cool and dry.
  2. Roast Vegetables: Preheat the oven to 400°F (200°C). Toss the broccoli florets and chopped red onion on a lined baking tray with avocado oil, ground cumin, ground coriander, smoked paprika, dry basil, dry thyme, and a pinch of salt. Roast in the oven for about 15 minutes until tender and slightly caramelized.
  3. Prepare the Dressing: In a small bowl or jar, combine crushed garlic, extra virgin olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes (if using), dry oregano, and salt and pepper. Whisk or shake well until emulsified.
  4. Massage Kale: Place the chopped kale in a large mixing bowl, add 1-2 teaspoons of the dressing, and massage the kale with your hands until it softens and turns bright green. This helps tenderize the kale for a better texture.
  5. Assemble the Salad: Add the roasted broccoli and onion, pomegranate seeds, pepitas, chickpeas, and the remaining dressing to the massaged kale. Season with additional salt and pepper to taste. Toss everything together until well combined and coated with dressing.
  6. Serve: Serve the salad immediately as a hearty lunch or side dish. It can be enjoyed warm or at room temperature.

Notes

  • Farro can be soaked overnight to reduce cooking time if desired.
  • You can substitute farro with barley or quinoa for a different grain option.
  • Massage the kale gently but thoroughly to soften its texture and reduce bitterness.
  • Adjust spice levels by adding more or less red pepper flakes according to your preference.
  • This salad stores well in the refrigerator for up to 2 days; however, it is best enjoyed fresh for optimal texture.

Find it online: https://recipeplenty.com/winter-farro-and-kale-salad-recipe/