Whether you overdid it for the holidays, are trying to get healthier in the new year, or just need some good recipe inspiration to keep on keepin’ on, this kale farro salad recipe is it! I absolutely love farro – a nutty, hearty grain that’s easy to make, easy to eat, and oh so delicious. I’m always saving farro salad recipes on Pinterest and now I have another one of my own to add to the mix. . .
FARRO SALAD RECIPES
Farro salad recipes are perfect year-round and they can double as a side dish or a main, which makes them incredibly versatile. You can cook farro from scratch or I oftentimes stockpile the 10-minute farro from Trader Joe’s, which makes this recipe even easier and faster. Farro is similar to pasta in that on its own, it doesn’t have a ton of flavor, but it’s sublimely delicious with just a few simple ingredients…
KALE FARRO SALAD
For this kale farro salad, mix cooked farro with skillet-cooked kale and onions. Sautéd veggies add that savory, delicious flavor I think all vegetables should have. The chopped apricots add a hint of sweet – the perfect balance to the savory veggies and feta as well as the tangy lemon vinaigrette). The dried stone fruit also offers a slight twist on the consistency of the dish. Dried fruit is a great addition to grain salads as it adds a softer, slight chewiness as well as a bit of moisture. The feta, lemon, and fruit actually scream summer to me as well, so you can save this one to serve as a cold salad during warm months as well. I was craving something filling and bright, however, so this will be on our table at least a time or two in the coming weeks.
You can easily eat this farro salad as a side or main dish. To get your protein, add a poached or over-easy egg on top; mix in some cooked, shredded chicken, or serve with your favorite sausage. Then enjoy it leftover for lunch!
KALE FARRO SALAD RECIPE
This kale farro salad is just another favorite farro salad recipe to add to the mix. Cooked farro is tossed with skillet-cooked kale and onions. Chopped dried apricot, flavorful feta, and a lemon vinaigrette make it a bright, light salad perfect warm in the winter and cold in the summer.
- 2 tablespoons extra virgin olive oil
- ¼ cup chopped yellow onion
- 1 bunch kale stems removed and finely chopped
- ¼ cup chicken or vegetable stock
- ½ cup chopped dried apricots about 12 apricots
- 2 cups cooked farro
- ⅓ cup crumbled feta cheese
- ¼ cup extra virgin olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon white wine vinegar
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook until it begins to soften, 3 minutes. Add the kale. Cook for one minute, stirring often as it wilts. Add the stock. Cook for 30 seconds and then stir in the apricots and cook for 1 more minute. Transfer the contents of the skillet to a large bowl. Add the farro and then the feta.
- Add the dressing ingredients to a small jar or bowl with a secure lid. Shake well for 20 seconds to combine.
- Pour the dressing over the farro salad and toss to coat well. Serve warm or at room temperature.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo