Kale and Farro Salad with Citrus-Honey Vinaigrette is an easy “make-ahead” salad for you to try. Kale and Farro Salad is a kale salad loaded with fresh chopped apples, dried cranberries, almonds, walnuts, red onions, and cooked farro. Then it’s tossed with a citrus-honey vinaigrette and marinates until all the flavors infuse into the dark leafy kale.
It’s simple, light and filled with hearty ingredients that will keep you feeling satisfied for hours. It’s a salad you can make ahead and even take it with you! Perfect for any weekday lunch.
Farro (aka Faro) is a healthy Italian whole grain that cooks up very quickly, similar to quinoa and rice. I heard so much about it; farro is also known as the “smart carb,” containing complex carbs that break down slowly, keeping your energy level stable. This is a perfect grain for our Dad who is a Diabetic.
Farro is also very versatile, works well in salads, soups and almost anything served at room temperature. So cook up extra and then keep it in the fridge for fast meals during the week.
I never bought Farro before until recently, and found this one at Trader Joes, only this particularly farro is already pre-cooked, and it’s ready in 10 minutes.
I thought I would give it a try and add some into the salad. It adds more protein and fiber to the salad, making it heartier to keep me feeling full longer.
Dark leafy kale can taste bitter at times, so for me, I found it best to let the kale marinate in the citrus-honey vinaigrette before serving; in fact, the longer it did, the better the kale tasted! Because it tenderizes the kale.
The outcome was really good. The salad is enough to satisfy one’s appetite for lunch.
The walnuts and almonds add some protein along with some healthy Omega- 3’s. While the cranberries and apples offer enough sweetness to this salad, it all balances out the flavors of the kale and faro very nicely!
Occasionally, I love adding some crumbled goat cheese and even blue cheese. Next time, I will add some to satisfy my cheese cravings! Have a fun day!
Here’s a tip:
If you are making this salad for guests, it’s best to toss in the chopped apples just before serving, to keep them fresh and from turning brown.