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Kale Farro Salad

Farro Kale Salad

Kale and Farro Salad with Roasted Vegetables and Feta Cheese

Course Salad
Prep Time 10 minutes
Cook Time 20 minutes
Author Stephanie Jackson


  • 1 cup Farro
  • 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


  1. 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.
  2. 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.
  3. In a large bowl massage kale until it is silky. Toss in Farro, roasted vegetables, almonds, and dates.
  4. In a small bowl whisk together the dressing ingredients.
  5. Pour dressing into salad and toss to coat.
  6. Sprinkle feta cheese over the top and serve.