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.
Farro Kale Salad
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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
