Ingredients
- Farro: 1 cup
- Water or vegetable broth: 2 cups
- Kale, chopped: 4 cups
- Dried cranberries: 1/2 cup
- Pecans, chopped: 1/2 cup
- Goat cheese, crumbled: 4 ounces
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
Instructions
- Step 1: Cook the farro. Combine farro and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until farro is tender and water is absorbed. Fluff with a fork and let cool slightly.
- Step 2: Massage the kale. In a large bowl, drizzle the chopped kale with 1 tablespoon of olive oil. Massage the kale with your hands for 2-3 minutes, until it softens and becomes slightly darker green.
- Step 3: Combine ingredients. Add the cooked farro, dried cranberries, and pecans to the bowl with the massaged kale.
- Step 4: Make the dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the balsamic vinegar.
- Step 5: Dress and serve. Pour the dressing over the salad and toss to combine. Sprinkle with crumbled goat cheese. Serve immediately or chill for later.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days; the flavors meld beautifully over time.
- To refresh the salad after refrigeration, add a splash of balsamic vinegar and a drizzle of olive oil to brighten the flavors and moisten the farro.
- This salad makes a fantastic side dish for roasted chicken or grilled salmon, or add some chickpeas for a complete vegetarian meal.
- Toast the pecans in a dry skillet for a few minutes before adding them to the salad to enhance their nutty flavor and add a satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American