Crudités Salad With Farro And Pecans Recipe

Name: Crudités Salad With Farro And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 tablespoon fresh lemon juice; 1/4 teaspoon kosher salt; 1/2 cup pecans; 1 teaspoon olive oil; 2 teaspoons almond butter or natural peanut butter; 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups); Kosher salt, freshly ground pepper; 1/2 small fennel bulb, thinly sliced; 1 small zucchini, thinly sliced lengthwise on a mandoline; 2 breakfast radishes, thinly sliced lengthwise on a mandoline; 1 cup cauliflower florets, grated on the large holes of a box grater; 1 cup red and/or yellow grape tomatoes, halved; 1 cup trimmed watercress; 3/4 cup cooked semi-pearled farro

Servings: persons

1/4 cup olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/2 cup pecans
1 teaspoon olive oil
2 teaspoons almond butter or natural peanut butter
1/2 bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups)
Kosher salt, freshly ground pepper
1/2 small fennel bulb, thinly sliced
1 small zucchini, thinly sliced lengthwise on a mandoline
2 breakfast radishes, thinly sliced lengthwise on a mandoline
1 cup cauliflower florets, grated on the large holes of a box grater
1 cup red and/or yellow grape tomatoes, halved
1 cup trimmed watercress
3/4 cup cooked semi-pearled farro

1
Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
2
Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5-7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving.
3
Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.
4
Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, 1/2 cup pecans, and more.

Yes, Crudités Salad With Farro And Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crudités Salad With Farro And Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions