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Winter Farro & Kale Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/winter-farro-and-kale-salad-recipe/