Winter Farro + Kale Salad
This salad is packed with so many things that I crave, like dark leafy kale and hearty farro; and to make it extra festive – hazelnuts and pomegranates.
You can use either lacinato kale or curly kale for this recipe. I usually find curly kale to be a little bit softer. This salad looks gorgeous as a side dish on your holiday table or is delicious with soup for a cozy night in. If you want to make it a meal on its own, add your protein of choice, and pack it up for lunch during the week. It’s great the second day (and also the third).
Serving size: 4 people
½ cup uncooked farro
1 small bunch kale (about 6 cups chopped, coarse stems removed)
Squeeze of lemon
⅓ cup toasted hazelnuts, chopped
¼ cup pomegranate seeds
¼ cup crumbled feta cheese (optional)
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar (or fresh lemon juice)
1 teaspoon Dijon mustard
1 small garlic clove, minced
½ teaspoon grated ginger
Bring a medium pot of water to a boil. Rinse the farro, then add it to the boiling water. Reduce the heat and simmer for 45 to 90 minutes, or until fork tender. Drain and set aside.
In a small bowl, make the dressing by whisking together the olive oil, apple cider vinegar, mustard, garlic, ginger, honey (or maple syrup if vegan), and a pinch of salt and pepper. (It'll taste very tangy but it'll mellow once it's tossed with the hearty kale and farro).
Chop the kale into small pieces and place in a large bowl. Drizzle with ⅓ of the dressing, a squeeze of lemon, and a pinch of salt. Massage the kale until the leaves are soft and wilted. Add the cooked farro, hazelnuts, pomegranate seeds, feta, if using, and ⅓ more of the dressing. Season to taste with salt and pepper. Toss to coat and serve on plates or on a platter. Drizzle remaining dressing on top.