If you’re craving a hearty, vibrant dish that celebrates the best flavors of the season, this Winter Farro & Kale Salad Recipe is about to become your new go-to. Combining nutty farro with tender kale, roasted broccoli, and a burst of pomegranate jewels, every bite delivers layers of texture and flavor that feel nourishing and celebratory all at once. The warming spices mingle perfectly with the zesty lemon dressing, making it a perfect salad for cozy winter dinners or impressive holiday gatherings. Trust me, once you try this recipe, it will quickly earn a special spot in your salad repertoire.

A white bowl filled with a healthy salad made of three main layers: at the bottom, small grains with a light brown color; in the middle, green kale leaves mixed with chickpeas that are light beige and round, and pieces of grilled broccoli with a slightly browned edge; and on top, scattered pumpkin seeds in green, pomegranate seeds in dark red, and fresh cilantro leaves in green adding a fresh look, all placed on a white marbled surface with a beige striped cloth beside the bowl photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Winter Farro & Kale Salad Recipe lies in its simple but thoughtfully chosen ingredients. Each element plays a key role—whether it’s the chewy farro that provides satisfying substance, the vibrant kale for freshness and color, or the spices that infuse warmth and depth. Here’s what to have on hand to create this crowd-pleaser:

1 cup dry farro: This ancient grain adds a wonderfully chewy texture and nutty flavor that forms the salad’s hearty base.
1 head of broccoli, cut into 1 inch florets: Roasted until tender and slightly caramelized, broccoli lends earthiness and a lovely bite.
1 small red onion, roughly chopped: Roasting softens its sharpness while enhancing natural sweetness for balance.
1/2 tbsp avocado oil: Chosen for its high smoke point, perfect for roasting veggies without burning.
1/2 tsp ground cumin: Adds a warm, smoky undertone to the roasted vegetables.
1/2 tsp ground coriander: Brings a subtle citrusy note enhancing the overall flavor profile.
1/2 tsp smoked paprika: Imparts a mild smokiness that makes the roasted broccoli and onion sing.
1/2 tsp dry basil: Offers a fresh, aromatic herbaceous touch.
1/2 tsp dry thyme: Adds earthiness and complexity to the spice blend.
2-3 cups kale, destemmed and roughly chopped: The star green in this salad, kale gets tender and bright when massaged with dressing.
1/4 cup pomegranate seeds: Providing a burst of juicy sweetness and stunning color contrast.
1/4 cup pepitas: Toasted pumpkin seeds add crunch and nutty flavor.
1, 15 oz can of chickpeas, rinsed and drained: Packed with protein and fiber to make this salad truly satisfying.
Salt and pepper to taste: Essential seasonings that bring all the ingredients together.
1 large clove garlic, crushed: For depth and a savory kick in the dressing.
2 tbsp extra virgin olive oil: Gives the dressing a silky richness and enhances the salad’s mouthfeel.
1 tsp Dijon mustard: Adds a tangy complexity to the dressing.
Juice and zest of 1 lemon: Brightens the salad and balances the earthy elements.
2 tsp maple syrup: Brings a gentle sweetness that marries well with the lemon and spices.
1/4 tsp red pepper flakes (optional): For those who like a subtle hint of heat.
1 tsp dry oregano: Completes the dressing with a fragrant herbaceous note.

How to Make Winter Farro & Kale Salad Recipe

Step 1: Cook the Farro

Start by bringing a large saucepan of salted water to a rapid boil. Add the farro and cook for about 15-17 minutes, tasting along the way until it reaches your preferred chewy texture. The goal is to have it al dente, giving the salad a substantial bite that feels satisfying. Once done, drain via a sieve and spread the farro out on a parchment-lined baking tray to cool and dry. This step ensures your salad won’t get soggy, letting each grain keep its integrity for the perfect mouthfeel.

Step 2: Roast Broccoli and Red Onion

Preheat your oven to 400°F (200°C). Toss the broccoli florets and roughly chopped red onion with the avocado oil, ground cumin, coriander, smoked paprika, dried basil, dried thyme, oregano, and a pinch of salt. Arrange evenly on a baking tray lined with parchment paper and roast for about 15 minutes, until the veggies are tender and edges just start to caramelize. Roasting brings out their natural sweetness and adds a smoky depth that transforms this salad from simple to spectacular.

Step 3: Prepare the Dressing

While the vegetables roast, whisk together the crushed garlic, extra virgin olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes (if using), and a pinch of salt in a small bowl or jar. The combination of bright citrus, gentle sweetness, and punchy garlic comes together in a beautiful vinaigrette that will tie all the salad components into a harmonious flavor symphony.

Step 4: Massage the Kale

Place the roughly chopped kale in a large mixing bowl and drizzle with 1 to 2 teaspoons of the dressing. Then, with clean hands, massage the kale for 2 to 3 minutes until it becomes softer, turns a vibrant green, and shrinks slightly in volume. This step is a little kitchen therapy that helps break down kale’s toughness and bitterness, making it wonderfully tender and easier to enjoy raw.

Step 5: Combine and Toss

Add the cooked farro, roasted broccoli and red onion, rinsed chickpeas, pomegranate seeds, pepitas, and the remaining dressing to the bowl of tender kale. Season with salt and pepper to taste and toss everything well to ensure each bite is bursting with vibrant flavors and varied textures. This salad is best served fresh so you can enjoy the crispness and contrasting elements at their peak.

How to Serve Winter Farro & Kale Salad Recipe

Winter Farro & Kale Salad Recipe - Recipe Image

Garnishes

For an extra touch of flair and nutrition, consider sprinkling toasted pepitas or walnuts on top right before serving. A handful of fresh herbs like parsley or mint can brighten it up, while a sprinkle of crumbled feta or goat cheese will add creamy tanginess that complements the salad’s earthiness beautifully.

Side Dishes

This salad works wonderfully as a main when you want a nutrient-packed, wholesome meal. If you’d like to jazz up your dinner spread, consider pairing it with grilled chicken, baked salmon, or a warm bowl of lentil soup. The bright, fresh flavors of the salad provide a perfect balance to richer proteins and warming sides.

Creative Ways to Present

Serve the salad in a large wooden bowl for rustic charm or portion it into individual glass jars for convenient make-ahead lunches. Layer it with additional roasted vegetables or your favorite nuts to add even more color and texture variations. For entertaining, serve alongside fresh baguette slices or warm pita to scoop and savor every bite.

Make Ahead and Storage

Storing Leftovers

Leftover Winter Farro & Kale Salad Recipe keeps well in an airtight container in the fridge for up to three days. Keep in mind the kale will continue to soften as it sits, so if you prefer a bit more bite, store the dressing separately and toss just before eating.

Freezing

This salad is best enjoyed fresh and does not freeze well due to the kale’s texture and the dressing. For make-ahead convenience, freeze cooked farro separately and thaw to assemble the salad with fresh kale and roasted vegetables when ready.

Reheating

If you want to enjoy the salad warm, reheat just the roasted vegetables and farro gently in the microwave or on the stovetop and then toss with fresh kale and dressing. Avoid reheating the entire salad to preserve the fresh, crisp kale texture and bright flavors.

FAQs

Can I substitute farro with another grain?

Absolutely! Barley, brown rice, or quinoa can be great alternatives if you want a gluten-free or different textured base. Just adjust cooking times accordingly and remember the unique nutty chewiness of farro is part of what makes this salad special.

How do I make this salad vegan?

This Winter Farro & Kale Salad Recipe is naturally vegan when you skip any cheese garnishes. The chickpeas provide plenty of protein making it a balanced, plant-based meal.

Is it necessary to massage the kale?

While not mandatory, massaging kale softens its tough fibers, reduces bitterness, and helps it absorb dressing better creating a more enjoyable eating experience, especially with raw kale.

Can I prepare this salad in advance for a party?

Yes! You can roast the vegetables and cook the farro ahead of time. Keep kale and dressing separate, then assemble shortly before serving for the freshest taste and texture.

What if I don’t have pomegranate seeds?

You can substitute with dried cranberries or fresh diced apple for a hint of sweetness and color pop, though the juicy burst of pomegranate is truly unique and worth seeking out.

Final Thoughts

This Winter Farro & Kale Salad Recipe is truly a celebration of seasonal goodness wrapped up in one bowl. It’s the kind of dish you’ll want to make again and again—whether to enjoy solo, impress friends, or as a hearty side. I hope you give it a try and discover how effortlessly it brings warmth, health, and incredible flavor to the table any time of year.