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Kale Farro Salad Recipe
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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.
Course Salad/ Side Dish
Cuisine American
Keyword make-ahead, salad, side dish, vegetarian, whole grain
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 356kcal

Ingredients

  • 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
  • cup crumbled feta cheese

Dressing

  • 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

Instructions

  • 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.

Notes

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Nutrition

Calories: 356kcal | Carbohydrates: 34g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 11mg | Sodium: 644mg | Potassium: 296mg | Fiber: 4g | Sugar: 9g | Vitamin A: 951IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg