This salad, you guys, it’s so fall. Literally, fall in salad form. Hence the name, Fall Kale & Farro Salad, which I feel really drives home the literalness of it all. Moving on. Packed with hearty lacinato kale (the best variety of kale, in my opinion), chewy whole grain farro, toasty walnuts, sweet pomegranate seeds, and tart dried cherries, there’s so much autumnal vibed stuff going on here. Toss all those lovely ingredients together with one of my fave vinaigrettes – lemon oregano – and you’ve got one heck of a satisfying salad.
The pomegranate seeds are kind of a constant (just look at that color!), but don’t feel bad about buying the ready to eat seeds. I always do, because god help me, I will not ruin another shirt trying to wrestle seeds out of a whole pomegranate. The vinaigrette is also open to tweaking, I’ve switched out the oregano for rosemary with happy results but I bet basil would be equally tasty.
INGREDIENTS
- 1 cup uncooked farro
- 1 bunch lacinato kale, tough ribs removed & sliced into thin strips
- 1 1/2 cups walnuts
- 1 cup pomegranate seeds (from 1 pomegranate)
- 1/2 cup dried cherries
- 1 recipe lemon oregano vinaigrette
- 2 teaspoons extra virgin olive oil
- salt & pepper
INSTRUCTIONS
- Combine farro with 2 cups water in a pot, bring water to a boil then lower to a simmer. Cook covered until farro is tender but still chewy, about 30 minutes. Drain and rinse farro under cold water.
- Preheat oven to 400 F. Lay out walnuts on a cookie sheet and toast until golden and fragrant, about 8 minutes. Allow walnuts to cool for a few minutes then roughly chop.
- In a large bowl, massage kale with 2 teaspoons olive oil and season with salt and pepper. Add farro to bowl and drizzle with half of lemon oregano dressing. Toss to thoroughly coat salad with vinaigrette then taste and add more as needed.
- Plate salad and top with walnuts, pomegranate seeds, and dried cherries.
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