Farro and Kale Salad Recipe

Name: Farro and Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped walnuts; 1/3 cup plus 2 tablespoons extra-virgin olive oil; 1 small shallot, diced; 1 cup farro, rinsed; 2 sprigs oregano; 1 teaspoon kosher salt; Juice of 1 large lemon; Juice of 1 orange; 1 small bunch Tuscan kale, stemmed and finely shredded; 1/2 cup dried cherries or 1 cup fresh cherries, pitted and halved; 1/2 English cucumber, peeled and cut into 1/4-inch pieces; 4 ounces goat cheese

Servings: persons

1/2 cup chopped walnuts
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 small shallot, diced
1 cup farro, rinsed
2 sprigs oregano
1 teaspoon kosher salt
Juice of 1 large lemon
Juice of 1 orange
1 small bunch Tuscan kale, stemmed and finely shredded
1/2 cup dried cherries or 1 cup fresh cherries, pitted and halved
1/2 English cucumber, peeled and cut into 1/4-inch pieces
4 ounces goat cheese

1
Put the walnuts in a small, heavy-bottomed skillet over low heat.
2
Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes.
3
Cool completely on a small baking sheet.
4
Heat a medium saucepan over medium-high heat.
5
Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes.
6
Add the farro and toast in the olive oil, stirring often, for about 4 minutes.
7
Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt.
8
Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes.
9
Remove the oregano sprigs, drain the farro, and set aside.
10
Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl.
11
Add the warm farro and toss to coat.
12
Add the kale, cherries, cucumber and walnuts and toss to combine.
13
Crumble in the goat cheese, toss gently just to mix and serve.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 cup chopped walnuts, 1/3 cup plus 2 tablespoons extra-virgin olive oil, 1 small shallot, diced, 1 cup farro, rinsed, and more.

Yes, Farro and Kale Salad 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.

Farro and Kale Salad

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