Kale & Farro Salads

Who doesn’t love a tasty grain-based salad? They fill you up and give you energy all day long.  This recipe is genius because you can switch out the grain, the greens and add all sorts of items in your fridge.  Toss with a vinaigrette/dressing of your choice, and like magic, a delicious and healthy meal.  This is my newest favorite.

Kale & Farro Salad with radishes, red peppers, golden raisins, capers, feta  &  Shallot vinaigrette

Kale & Farro Salad

Serves 4

1 bunch kale, washed and ripped into pieces ( approximately 4 leaves)

1 cup cooked farro ( or any grain, quinoa, wheat berries or barley)

1/2 red pepper chopped

1 tbls capers

1 tbls golden raisins

1/4 cup feta

 2 radishes, sliced thin (use your mandolin)

Shallot Vinaigrette

1 tbls finely chopped shallot

1 tsp dijon mustard

1 tsp honey

1/4 cup apple cider vinegar

1/2 cup  olive oil/neutral oil ( 1/4 cup each)

Whisk all ingredients together. 

Method:

 Make vinaigrette.  Dress kale greens with the vinaigrette,  just enough to lightly coat the leaves and massage into the kale.  Place in bowls or a platter and let them rest.   Meanwhile,  prepare farro according to the directions.  I use Trader Joe’s,  it is a 10 minute farro, while most  grains are a 30 minute method.  Once your grain is ready, toss with 1/4 of the vinaigrette while it is warm.  Add grain to greens, top with your choice of veggies, add cheese, and drizzle with more vinaigrette if needed. 

Kale & Farro Salad, with red grapes, red pepper, capers, goat cheese.

*Great combinations. Red grapes, red peppers, capers, goat cheese.   Green apple, butternut squash, walnuts.  


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