Table of Contents
Ingredients
- 4 cups fresh kale, stems removed and chopped
- 1 cup cooked farro
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans, chopped
- 1/4 cup crumbled feta cheese
- For the Citrus Honey Dressing:
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon honey
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper to taste
Serving Size
This Scrumptious Kale and Farro Salad serves 2 as a main dish or 4 as a side salad.
Preparation Time
Prep Time: 15 minutes
Total Time
Total Time: Approximately 15 minutes
Instructions
- In a large salad bowl, place the chopped kale and cooked farro.
- Add dried cranberries, toasted pecans, and crumbled feta cheese to the bowl.
- For the Citrus Honey Dressing, whisk together olive oil, freshly squeezed orange juice, honey, lemon zest, salt, and freshly ground black pepper in a small bowl.
- Drizzle the dressing over the salad ingredients.
- Gently toss everything together to ensure the dressing coats the kale and farro evenly.
- Allow the salad to sit for a few minutes to let the flavors meld.
- Serve your Scrumptious Kale and Farro Salad with Citrus Honey Dressing as a wholesome and satisfying meal. It’s a symphony of flavors and textures that will delight your taste buds!
A Taste of Bliss
Picture yourself enjoying a sunny day outdoors, savoring the vibrant flavors of our Kale and Farro Salad with Citrus Honey Dressing. It’s a salad that dances with freshness and complexity, offering the perfect balance of sweet and savory. Whether you’re looking for a hearty lunch or a delightful side dish, this salad is a taste of bliss in every bite. Elevate your culinary journey and indulge in the goodness of kale and farro!
🌟 “Loved this recipe? 🍲 Why not pin this recipe to your Pinterest board? 📌⬇️⬇️
Scrumptious Kale and Farro Salad with Citrus Honey Dressing
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
- This Kale and Farro Salad is a hearty yet refreshing dish, combining nutty farro, tender kale, juicy citrus, and a sweet-tangy honey dressing. Perfect as a side dish or light main course, it’s a celebration of bold flavors and wholesome ingredients.
Ingredients
Salad:
- 4 cups kale, finely chopped and massaged
- 1 cup cooked farro, cooled
- 1 orange, peeled and segmented
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted almonds, sliced or slivered
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
-
Prepare the dressing:
- In a small bowl, whisk together olive oil, orange juice, honey, Dijon mustard, salt, and pepper until smooth and emulsified.
-
Cook the farro:
- If not already cooked, prepare farro according to package instructions. Rinse under cold water to cool, then drain well.
-
Massage the kale:
- In a large mixing bowl, sprinkle a pinch of salt over the kale and drizzle with a teaspoon of olive oil. Massage with your hands for 2-3 minutes until softened.
-
Assemble the salad:
- Add the cooked farro, orange segments, pomegranate seeds, feta cheese (if using), and toasted almonds to the kale.
-
Dress the salad:
- Pour the dressing over the salad and toss well to combine.
-
Serve and enjoy:
- Let the salad sit for 5-10 minutes to allow flavors to meld, then serve.
Notes
- Substitute quinoa or barley for farro if desired.
- For added crunch, include thinly sliced radishes.
- This salad can be made ahead; store the dressing separately and toss just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Tossing
- Cuisine: Mediterranean
