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Winter Farro & Kale Salad Recipe

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★★★★★

4.8 from 133 reviews

This Winter Farro & Kale Salad is a hearty and nutritious dish combining nutty farro, roasted broccoli and red onion, tender kale, crunchy pepitas, sweet pomegranate seeds, and protein-rich chickpeas, all tossed in a tangy, spiced dressing. Perfect as a wholesome lunch or a vibrant side, this salad celebrates cozy winter flavors with a balance of textures and a burst of freshness.

Ingredients

Scale

Grains and Vegetables

  • 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

Oils and Seasonings

  • 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

Dressing Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • Juice and zest of 1 lemon
  • 2 tsp maple syrup

Toppings

  • 1/4 cup pomegranate seeds
  • 1/4 cup pepitas

Instructions

  1. Cook Farro: Bring a large saucepan of salted water to a rapid boil. Add the farro and cook for 15-17 minutes, until al dente but still chewy. Taste a grain to check doneness. Drain the farro through a sieve and spread it out on a parchment-lined baking tray to cool and dry.
  2. Roast Vegetables: Preheat your oven to 400°F (200°C). On a baking tray lined with parchment, place broccoli florets and chopped red onion. Toss them with avocado oil, ground cumin, ground coriander, smoked paprika, dry basil, dry thyme, salt, and pepper to coat evenly. Roast in the oven for about 15 minutes until tender and slightly caramelized.
  3. Make Dressing: While the vegetables roast, combine the extra virgin olive oil, Dijon mustard, crushed garlic, lemon juice and zest, maple syrup, red pepper flakes (if using), and dry oregano in a bowl or jar. Whisk or shake well to emulsify the dressing.
  4. Prepare Kale: Place the chopped 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 a vibrant green, about 2-3 minutes.
  5. Assemble Salad: To the massaged kale, add the roasted broccoli and onion, cooled farro, pomegranate seeds, pepitas, chickpeas, and the remaining dressing. Season with additional salt and pepper if needed. Toss everything thoroughly to combine and coat evenly with the dressing. Serve immediately or refrigerate for a short while to meld flavors.

Notes

  • Farro can be substituted with barley or brown rice if unavailable.
  • Massage the kale to soften its texture and reduce bitterness.
  • To make the salad vegan, ensure the maple syrup and other ingredients fit your dietary needs.
  • Pepitas (pumpkin seeds) can be toasted for extra crunch and flavor.
  • This salad can be served warm, at room temperature, or chilled.
  • Adjust the lemon juice and maple syrup in the dressing to taste for desired balance of acidity and sweetness.

Keywords: Winter salad, farro salad, kale salad, roasted broccoli, healthy salad, vegetarian salad, Mediterranean salad

Find it online: https://todayfoodrecipe.com/winter-farro-and-kale-salad-recipe/