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.
Kale and Farro Salad with Roasted Vegetables and Feta Cheese
- 1 cup Ferro
- 1 1/2 cup water
- 3 carrots cut into 1/2 inch pieces
- 1 cup cubed butternut squash
- 2 cups Brussels sprouts
- 1 TBS & 1 tsp olive oil
- 1/8 tsp salt
- 1/2 cup sliced almonds
- 3 Medjool dates seed removed and diced.
- 4 cups chopped kale
- 1/2 cup feta cheese crumbles
For the dressing:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 TBS Za'atar spice mix
- 2 tsp honey
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.
Adapted from the Washington Post, Roasted Vegetable and Farro Salad
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