Name: Winter Farro & Kale Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup dry farro; 1 head of broccoli, cut into 1 inch florets; 1 small red onion, roughly chopped; 2-3 cups kale, destemmed and roughly chopped; 1, 15 oz can of chickpeas, rinsed and drained; 1/2 tbsp avocado oil (or any neutral high heat oil); 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 1/2 tsp dry basil; 1/2 tsp dry thyme; 1 tsp dry oregano; Salt and pepper to taste; 1/4 tsp red pepper flakes (optional); 1 large clove garlic, crushed; 2 tbsp extra virgin olive oil; 1 tsp Dijon mustard; Juice and zest of 1 lemon; 2 tsp maple syrup; 1/4 cup pomegranate seeds; 1/4 cup pepitas

Jump to Recipe

Introduction

This Winter Farro & Kale Salad is a hearty, nutritious dish packed with warm roasted vegetables, tender farro, and a vibrant lemony dressing. Perfect for chilly days, it combines earthy flavors with a hint of sweetness from pomegranate and maple syrup. It’s a satisfying salad that works well as a main or a side.

The image shows a colorful bowl of salad with three main layers. The bottom layer is a mix of green kale leaves and light brown grains that look soft. On top of this, there is a layer of roasted broccoli with green and slightly dark edges, mixed with light pinkish-red onion slices. Scattered across the whole salad are shiny red pomegranate seeds and light yellow chickpeas, adding bright spots of color and texture. The bowl is white and sits on a white marbled surface, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dry farro
1 head of broccoli, cut into 1 inch florets
1 small red onion, roughly chopped
1/2 tbsp avocado oil (or any neutral high heat oil)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp dry basil
1/2 tsp dry thyme
2-3 cups kale, destemmed and roughly chopped
1/4 cup pomegranate seeds
1/4 cup pepitas
1, 15 oz can of chickpeas, rinsed and drained
Salt and pepper to taste
1 large clove garlic, crushed
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
Juice and zest of 1 lemon
2 tsp maple syrup
1/4 tsp red pepper flakes, optional
1 tsp dry oregano

Instructions

Step 1: Bring a large saucepan of salted water to a rapid boil. Add the farro and cook for 15-17 minutes, or until it reaches your preferred tenderness. Drain the farro and spread it on a parchment-lined baking tray to cool and dry.
Step 2: Preheat the oven to 400°F (200°C). Toss the broccoli florets and chopped red onion with avocado oil, ground cumin, coriander, smoked paprika, dry basil, dry thyme, dry oregano, and a pinch of salt on a lined baking tray. Roast for about 15 minutes until tender and slightly caramelized.
Step 3: While the vegetables roast, prepare the dressing. In a small bowl or jar, combine crushed garlic, extra virgin olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes (if using), salt, and pepper. Mix thoroughly.
Step 4: Place the kale in a large mixing bowl. Add 1-2 teaspoons of the dressing and massage the kale with your hands until it softens and turns bright green.
Step 5: Add the roasted broccoli and onion, cooled farro, pomegranate seeds, pepitas, chickpeas, and the remaining dressing to the kale. Season with additional salt and pepper as needed. Toss everything well to combine before serving.

Tips & Variations

Try substituting farro with barley or quinoa for a different texture.
For extra crunch, lightly toast the pepitas before adding them to the salad.
Use fresh herbs like parsley or cilantro to brighten the flavor if preferred.
If you like a bit of heat, increase the red pepper flakes or add a dash of hot sauce to the dressing.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The salad may absorb the dressing and soften over time, so for best texture, keep the dressing separate until ready to serve. Reheat farro and roasted vegetables briefly if you prefer a warm salad, or enjoy it chilled.

How to Serve

The image shows a white plate filled with a colorful salad. The bottom layer is made of green kale and roasted broccoli, mixed with some small chickpeas scattered around. On top, there are bright red pomegranate seeds spread evenly, adding a jewel-like shine. There are also pieces of cooked grains that look soft and light brown mixed throughout. The textures vary from soft chickpeas to the crunchy broccoli and seeds. The background is a white marbled surface, making the vibrant colors of the salad stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned farro instead of dry?

Canned farro is pre-cooked and can be used to save time. Simply rinse and drain it well before mixing into the salad. Adjust seasoning and cooking times for the roasted vegetables as needed.

Is this salad suitable for meal prep?

Yes, this salad holds up well for a few days and makes a great meal prep option. Keep the dressing separate until ready to eat to maintain the kale’s texture and the salad’s freshness.