Winter Farro Kale Salad

Winter Farro Kale Salad

This hearty Winter Farro and Kale Salad is topped with tender farro, chickpeas, and sweet pomegranate seeds topped with a garlic citrus dressing. Easy meal prep for easy lunches.

INGREDIENTS

• 1 cup dry farro
• 1 head broccoli cut into 1-inch florets
• 1 small red onion, roughly chopped
• 1/2 tablespoon avocado oil (or any neutral high heat oil)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika

• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2-3 cups kale, stems removed and roughly chopped
• 1/4 cup pomegranate seeds
• 1/4 cup pepitas
• 1. 15 ounces canned chickpeas, rinsed and drained
• Pepper and salt to taste

Garlic Citrus Sauce

• 1 large clove of garlic, crushed
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon Dijon mustard
• Juice and zest of 1 lemon
• 2 teaspoons of maple syrup
• 1/4 teaspoon paprika, optional
• 1 teaspoon dried thyme

INSTRUCTIONS

1. Quickly bring the salted water to a boil in a large saucepan. Add your farro and let it cook for 15-17 minutes (taste a grain and see if you want to cook it longer, it’s my chew of choice). After cooking al dente, strain your farro through a sieve and then lay the farro on a parchment-lined baking sheet and spread to dry.
2. Set the oven to 400F. Place the broccoli and onion on a baking sheet covered with the listed spices and herbs, avocado oil, and a pinch of salt. Give it a good chance to coat and put it in the oven for about 15 minutes.
3. While the vegetables are cooking, prepare your sauce. Combine all sauce ingredients in a small bowl or jar and mix well.Now prepare your salad. Start by adding the kale to a large mixing bowl along with 1-2 teaspoons of sauce.
4. With your hands, massage or rub the cabbage until the cabbage is soft and turning bright green. Season with a pinch of salt and pepper along with the roasted vegetables, pomegranate, pepita, chickpeas, and dressing. Give it a good shot of coating everything and serving.

NOTES

• You can cook your farro as you wish by following the package instructions. If you want flavor beyond just salt, feel free to simmer your farro with some additional aromatics like onions and herbs.
• Adjust the seasonings to taste, as this is just a framework for how to make the salad. Add more seasoning if you like, and be sure to add a pinch of salt between steps as needed to sweeten.
• This salad is not gluten-free. To make it gluten-free, use a gluten-free grain such as quinoa, wild rice, or millet instead of farro.
• You can simplify this recipe as much as you want. Use a store-bought sauce if desired, use dried cranberries instead of peeling the pomegranate, or pre-chopped vegetables to save chopping.