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Winter Farro & Kale Salad Recipe

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★★★★★

4.2 from 38 reviews

This Winter Farro & Kale Salad is a hearty, nutritious dish perfect for chilly days. Featuring chewy farro, roasted broccoli and red onion, fresh kale, crunchy pepitas, sweet pomegranate seeds, and protein-rich chickpeas, all tossed in a vibrant lemony, mustard-maple dressing with warming spices. A comforting and flavorful salad that’s both filling and healthy.

Ingredients

Scale

Grains

  • 1 cup dry farro

Vegetables

  • 1 head of broccoli, cut into 1 inch florets
  • 1 small red onion, roughly chopped
  • 2–3 cups kale, destemmed and roughly chopped
  • 1 large clove garlic, crushed

Herbs & Spices

  • 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
  • Salt and pepper to taste
  • 1/4 tsp red pepper flakes (optional)
  • 1 tsp dry oregano

Other

  • 1/4 cup pomegranate seeds
  • 1/4 cup pepitas
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • Juice and zest of 1 lemon
  • 2 tsp maple syrup

Instructions

  1. Cook the Farro: Bring a large saucepan of salted water to a rapid boil. Add the farro and cook for 15-17 minutes until al dente; taste a grain and cook longer if a softer texture is preferred. Drain the farro through a sieve and spread it out on a parchment-lined baking tray to cool and dry.
  2. Roast Vegetables: Preheat the oven to 400°F (205°C). On a lined baking tray, combine broccoli florets and chopped red onion with avocado oil, ground cumin, coriander, smoked paprika, dry basil, dry thyme, a pinch of salt, and toss well to coat evenly. Roast for about 15 minutes until tender and slightly caramelized.
  3. Make the Dressing: In a small bowl or jar, combine crushed garlic, extra virgin olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes (if using), dry oregano, and salt and pepper to taste. Whisk or shake well until emulsified.
  4. Massage the Kale: Place the chopped kale in a large mixing bowl. Add 1 to 2 teaspoons of the dressing and massage the kale with your hands until it softens and turns a brighter green color, which helps break down its toughness.
  5. Assemble the Salad: Add the cooled farro, roasted broccoli and onion, chickpeas, pomegranate seeds, and pepitas to the massaged kale. Drizzle the remaining dressing over the salad, season with additional salt and pepper if needed, and toss everything thoroughly to combine. Serve immediately.

Notes

  • You can soak farro overnight to reduce cooking time.
  • For a nut-free version, omit the pepitas or substitute with toasted sunflower seeds.
  • Adjust roasting time based on your oven and vegetable size to ensure desired tenderness and caramelization.
  • Kale can be replaced with other hearty greens like Swiss chard or collard greens if preferred.
  • This salad tastes great warm or chilled and is excellent for meal prep.

Keywords: farro salad, kale salad, winter salad, roasted broccoli, chickpea salad, healthy salad, vegetarian salad, Mediterranean salad

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