Kale Farro Salad
Mediterranean Kale & Farro Salad - Tangy goat cheese, juicy tomatoes, fresh kale and lemon dressing come together for the perfect warm or cold farro salad!
Servings 4 servings
Calories 360kcal
Ingredients
- 1 cup farro pearled, uncooked
- ½ teaspoon salt plus additional for salting the cooking water
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 garlic clove minced
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- 2 cups kale chopped
- 1 cup grape tomatoes halved
- ¼ cup goat cheese crumbled
- 1 small shallot halved lengthwise and thinly sliced
Instructions
- Place the farro into a fine-meshed sieve and rinse under cold running water for about 30 seconds, swishing with one hand. Drain.
- Bring a small pot of heavily salted water to a boil over medium-high heat. Add the farro and return the water to a boil, then lower the heat to medium-low and cover. Simmer the farro, stirring occasionally, until tender, 15-20 minutes (the cooked grain will still have a slight chew to it, similar to al dente pasta). When the farro is cooked, drain and allow it to cool.
- While the farro is cooking, whisk the olive oil with the lemon juice, minced garlic, salt, dried oregano and black pepper in a large bowl. Add the chopped kale to the bowl and use your hands to massage the dressing into the kale until the kale softens slightly.
- Add the farro on top of the kale along with the halved tomatoes, crumbled goat cheese and sliced shallots. Toss gently to combine and serve immediately or refrigerate for a colder salad.
Notes
Storage: Store any leftover salad in an airtight container in the fridge for up to 4 days. Eat is cold straight out of the fridge or warm it on the stovetop.
Nutrition
Calories: 360kcal | Carbohydrates: 44g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 368mg | Potassium: 387mg | Fiber: 10g | Sugar: 3g | Vitamin A: 3818IU | Vitamin C: 41mg | Calcium: 130mg | Iron: 2mg