Winter Farro & Kale Salad Recipe

Introduction

This Winter Farro & Kale Salad is a hearty and wholesome dish perfect for chilly days. Combining nutty farro, roasted vegetables, and a zesty garlic citrus dressing, it’s both satisfying and vibrant. Fresh pomegranate seeds and pepitas add a delightful crunch and burst of flavor.

Ingredients

• 1 cup dry farro
• 1 head of broccoli, cut into 1 inch florets
• 1 small red onion, roughly chopped
• 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
• 2–3 cups kale, destemmed and roughly chopped
• 1/4 cup pomegranate seeds
• 1/4 cup pepitas
• 1 (15 oz) can chickpeas, rinsed and drained
• Salt and pepper to taste

Garlic Citrus Dressing:

• 1 large clove garlic, crushed
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• Juice and zest of 1 lemon
• 2 tsp maple syrup
• 1/4 tsp red pepper flakes, optional
• 1 tsp dry oregano

Instructions

1. Step 1: 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 to check for desired chewiness. Drain the farro through a sieve and spread it out on a parchment-lined baking tray to cool and dry.
2. Step 2: Preheat your oven to 400°F (200°C). Place the broccoli florets and chopped red onion on a lined baking tray. Sprinkle the ground cumin, coriander, smoked paprika, dry basil, dry thyme, avocado oil, and a pinch of salt over the vegetables. Toss well to coat evenly. Roast in the oven for about 15 minutes.
3. Step 3: While the vegetables roast, prepare the dressing. Combine the crushed garlic, olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes (if using), and dry oregano in a small bowl or jar. Mix thoroughly until well blended.
4. Step 4: In a large mixing bowl, add the kale along with 1-2 teaspoons of the dressing. Massage the kale with your hands until it softens and turns a bright green.
5. Step 5: To the kale, add the roasted broccoli and onion, pomegranate seeds, pepitas, chickpeas, and the remaining dressing. Season with salt and pepper to taste. Toss everything together until well combined.
6. Step 6: Serve the salad immediately or let it sit for a few minutes to allow the flavors to meld.

Tips & Variations

• For extra protein, add grilled chicken or roasted tofu.
• Swap pepitas for toasted walnuts or almonds for a different crunch.
• If you prefer, use quinoa instead of farro for a gluten-free option.
• Massage the kale longer if you want it extra tender.
• Add a sprinkle of feta cheese or goat cheese for creaminess.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the kale from becoming soggy. Reheat roasted vegetables gently, if desired, but the salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or canned farro?

Yes, pre-cooked or canned farro can be used to save time. Just rinse and drain it well before adding to the salad.

How do I make this salad vegan?

This recipe is already vegan. Just be sure to use a plant-based sweetener like maple syrup in the dressing.

Winter Farro & Kale Salad Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

A hearty and vibrant Winter Farro & Kale Salad featuring nutty farro, roasted broccoli and red onion, nutrient-rich kale, sweet pomegranate seeds, crunchy pepitas, and protein-packed chickpeas. Tossed in a zesty garlic citrus dressing with warming spices, this salad offers a perfect balance of textures and flavors, ideal for a nutritious lunch or light dinner.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains & Vegetables

• 1 cup dry farro
• 1 head broccoli, cut into 1 inch florets
• 1 small red onion, roughly chopped
• 2–3 cups kale, destemmed and roughly chopped

Roasting Seasonings & Oil

• 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

Salad Add-ins

• 1/4 cup pomegranate seeds
• 1/4 cup pepitas (pumpkin seeds)
• 1 can (15 oz) chickpeas, rinsed and drained

Garlic Citrus Dressing

• 1 large clove garlic, crushed
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• Juice and zest of 1 lemon
• 2 tsp maple syrup
• 1/4 tsp red pepper flakes (optional)
• 1 tsp dry oregano

Instructions

1. Cook Farro: Bring a large saucepan of salted water to a rapid boil. Add the dry farro and cook for 15-17 minutes until al dente but still chewy, tasting for preferred texture. Drain the farro through a sieve, then spread it out on a parchment-lined baking tray to cool and dry.
2. Roast Vegetables: Preheat the oven to 400°F (200°C). On a lined baking tray, toss broccoli florets and chopped red onion with avocado oil, ground cumin, coriander, smoked paprika, basil, thyme, and a pinch of salt. Spread evenly and roast in the oven for about 15 minutes until vegetables are tender and slightly caramelized.
3. Prepare Dressing: While vegetables roast, combine crushed garlic, extra virgin olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes if using, and dry oregano in a small bowl or jar. Mix well until emulsified.
4. Massage Kale: Place the chopped kale into a large mixing bowl. Add 1 to 2 teaspoons of the dressing. Using your hands, massage and rub the kale leaves until they soften and turn a vibrant bright green, which makes them more tender and easier to digest.
5. Assemble Salad: Add the roasted broccoli and onion, cooled farro, chickpeas, pomegranate seeds, and pepitas to the massaged kale. Drizzle the remaining dressing over the salad, season with salt and pepper to taste, and toss everything together thoroughly to coat all ingredients with the dressing.
6. Serve: Transfer salad to serving dishes immediately and enjoy as a refreshing, nutrient-rich meal or side dish.

Notes

• Farro can be substituted with another grain like quinoa or barley if preferred.
• Roast the vegetables until just tender for best texture; over-roasting can cause them to become mushy.
• Massaging kale softens the tough leaves and enhances flavor absorption.
• For added protein, consider topping with crumbled feta or toasted nuts (note this changes dietary classification).
• The salad is best served fresh but can be refrigerated for up to 2 days; dress just before serving if storing.

Keywords: farro salad, kale salad, roasted broccoli, winter salad, healthy salad, vegetarian salad, chickpea salad, pomegranate, pepitas, garlic citrus dressing