This gorgeous gorgeous salad started as a way to, admittedly, use up a half bag of farro and a bunch of kale I had waiting in the fridge. The kale needed a little bit of prep-work with removing the spine but I knew that was easy enough. I wanted something that felt seasonal without leaning heavy and something that worked as a both a side for dinner or even as a lunch the next day paired with a protein (like a noochy rosemary tofu added to this? omg, yes please).
The heart of this salad, like any salad, is the greens aka the kale. It needs a minute of care before it can carry the rest of the ingredients. Massaging the kale with lemon juice will absolutely change the entire dish. The leaves soften, take on the citrus, and fold into the farro without feeling tough and bitter. This step only takes a minute and is worth it every time, so no skipping!
And since farro is a whole grain, it holds its shape nicely without turning mushy after cooking and cooling. This keeps the salad sturdy and helps it last in the fridge for a few days, which makes it a reliable option for meal prep or for stretching through a busy week when need be. If you want a shortcut you can also use quick cooking farro! The flavor stays the same and the salad comes together even faster.
Once the kale is ready and the farro is cooked, the rest is truly simple. The dried cranberries right out the bag bring sweetness without making the salad feel sugary (especially if you use my favorite, the trader joes organic no sugar added dried cranberries!). The pomegranate seeds add color and a bright little pop. The parsley brings freshness nicely alongside the lemon and works as more than a garnish spread around the dish itself. Everything meets in the bowl and the vinaigrette pulls it together with a clean mix of olive oil, lemon, vinegar, mustard, and maple (or honey, but you pick).
This grain salad is flexible and forgiving, and also pairs well with almost anything which makes it an easy fit for your dinner table – holiday or not. It is balanced, colorful, and practical which is usually the goal for me! Enjoy it, love every bite, and feel that good kick of fiber after.
Farro Fall Grain Salad
Equipment
- Medium pot for cooking farro
- Large bowl
- Small jar or bowl for vinaigrette
- Knife and cutting board
Ingredients
For Salad:
- 1 cup uncooked farro rinsed
- 1 bunch Tuscan kale stems removed and chopped
- 1 lemon zested and juiced
- 2 ribs celery thinly sliced
- ½ cup dried cranberries unsweetened recommended
- ½ cup pomegranate seeds
- ¼ cup fresh parsley chopped
- Pinch of salt
For Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove grated
- Salt and black pepper to taste
Instructions
- Add the rinsed farro to a medium pot with enough water to cover it by a few inches. Bring to a boil, then reduce to a simmer and cook for about 25 minutes until tender but still chewy. Drain and set aside to cool slightly.
- Place the chopped kale in a large bowl. Add the lemon juice, lemon zest, and a pinch of salt. Use your hands to gently massage the kale for about one minute until it softens and darkens in color.
- Add the sliced celery, dried cranberries, pomegranate seeds, and chopped parsley to the massaged kale.
- Add the slightly warm farro to the bowl. Toss gently to combine.
- In a small jar or bowl combine the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, grated garlic, salt, and black pepper. Shake or whisk until fully emulsified.
- Pour the vinaigrette over the salad and toss until everything is coated. Taste and adjust seasoning.
- Serve slightly warm or at room temperature. It keeps well in the fridge for up to three days.