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
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.