This warm Kale and Farro salad is loaded with roasted vegetables, massaged kale, and Farro. There are sliced almonds for a tender crunch and Feta cheese for tang. Finally, the salad is tossed in a herb vinaigrette.
This salad can be served as a hearty side or as the main dish. Perfect for Meatless Monday or vegetarian diets.
The Feta cheese is an absolute must for this salad it adds a little tang that is wonderful among the roasted vegetables.
Why This Salad Works ✨
✔ Fiber-Rich Ingredients
Kale, farro, and roasted vegetables help create a hearty salad that feels satisfying and substantial.
✔ Mediterranean-Inspired Flavors
Feta cheese, vegetables, olive oil, and whole grains bring classic Mediterranean flavors to every bite.
✔ Comfort Food in Salad Form
Farro adds a chewy texture that helps make this salad feel like a meal instead of just a side dish.
✔ Meal Prep Friendly
The flavors continue to develop as the salad sits, making it perfect for lunches and make-ahead meals.
✔ Nutrient-Dense and Satisfying
Make It More Filling
- grilled chicken
- salmon
- hard boiled eggs
- chickpeas
Packed with vegetables, whole grains, and healthy fats, this salad delivers plenty of flavor while helping you stay fuller longer.
Farro Kale Salad
Kale and Farro Salad with Roasted Vegetables and Feta Cheese
Ingredients
- 1 cup Farro
- 1 ½ cup water
- 3 carrots, cut into ½ inch pieces
- 1 cup cubed butternut squash
- 2 cups Brussels sprouts
- 1 TBS & 1 teaspoon olive oil
- ⅛ teaspoon salt
- ½ cup sliced almonds
- 3 Medjool dates, seed removed and diced.
- 4 cups chopped kale
- ½ cup feta cheese, crumbles
For the dressing:
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 TBS Za'atar spice mix
- 2 teaspoon honey
Instructions
- Bring water to a boil. Toss in Farro, stir, and reduce heat to the lowest setting and cook for 20 minutes. Pour Farro into a colander to drain excess water. Let cool.
- Toss carrots, squash and Brussels sprouts in olive oil and spread out on a large baking sheet. Sprinkle with salt. Place in a 500F oven and roast for 10 - 12 minutes until the Brussels sprouts begin to caramelize but not burn.
- In a large bowl massage kale until it is silky. Toss in Farro, roasted vegetables, almonds, and dates.
- In a small bowl whisk together the dressing ingredients.
- Pour dressing into salad and toss to coat.
- Sprinkle feta cheese over the top and serve.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
