Farro Kale Salad
This warm Kale and Farro Salad is a delicious recipe that's healthy, yet heart and that can be easily customized to your hearts content!
Servings: 4 to 6 people
Calories: 495kcal
Ingredients
- 2 ½ tablespoons extra virgin olive oil, divided
- 1 large head cauliflower, cut into florets (about 6 cups)
- 1 cup farro (pearled or semi-pearled)
- ⅓ cup chopped walnuts
- 1 large bunch kale, sliced (about 8 cups)
- ¼ cup lemon juice
- ¼ small head red cabbage, thinly sliced
- 4 ounces (113 grams) feta cheese, crumbled
- kosher salt
- pepper
Instructions
Roast Cauliflower:
- Preheat oven to 425°F (220°C).
- Place cauliflower on a large baking sheet and toss with 1 ½ tablespoons olive oil. Season with salt and pepper to taste.
- Roast cauliflower for 15 minutes, then flip. Continue roasting for another 10 minutes, or until it's tender and browned on the edges.
Cook Farro:
- Once the cauliflower is in the oven, rinse the farro in a fine mesh strainer. Then combine it with 3 cups water and ½ teaspoon salt in a medium pot. Bring to a boil, then reduce heat to a low. Cover pot and and simmer until farro is tender, about 15 to 25 minutes. (See note below about cooking times.)
- Drain farro in a fine mesh strainer to remove any excess liquid.
Finish Salad:
- While the farro is cooking, place the walnuts in a small skillet over medium heat. Cook until toasted (lightly browned), shaking pan frequently and watching closely. Transfer to a small bowl / plate, then set aside until ready to use.
- Place kale in a large bowl. Drizzle with remaining tablespoon olive oil and sprinkle with ½ teaspoon salt. Using your hands, massage kale for a couple minutes or until it's reduced in volume and is tender.
- Stir in the lemon juice, then season kale with additional salt, if needed.
- When the farro is finished cooking, combine it with the kale and cabbage. Then gently fold in the cauliflower, feta, and walnuts. Season to taste with additional lemon juice, salt, and pepper, if desired.
- Serve salad warm or store in the refrigerator for later. Enjoy!
Notes
There are a three varieties of farro on the market (pearled, semi-pearled, and whole grain), and it can be hard to tell which is which. For this recipe, I recommend using pearled or semi-pearled farro ... if you flip the package over, the directions should indicate that it will take about 15 to 25 minutes to cook. If you happen purchase whole grain, don't worry, it will still work. Just make sure to follow the package directions, because the whole grain variety takes longer to cook and needs soaking first.
This recipe works as a side dish or main course (which is how I usually enjoy it). The recipe will serve four to six people as a main course, or as many as eight to ten people as a side dish.
The salad can be served warm or cold. Leftovers hold up well in the refrigerator, making this recipe great for meal prep and lazy lunches.
Check out the info before this recipe card for additional tips, recipe variations, and more!