FARRO AND KALE SALAD WITH GOAT CHEESE
You're going to love this delicious and nutritious kale and farro salad recipe! It's full of hearty greens and chewy whole grains, plus flavorful toasted almonds, crumbled goat cheese, dried cherries and tangy vinaigrette. Recipe yields 4 large salads or up to 8 side salads.
Provided by Cookie and Kate
Categories Salad
Time 45m
Number Of Ingredients 11
Steps:
- To cook the farro, in a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Add the salt, bring the water to a boil, then reduce the heat to maintain a gentle simmer. Cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and set aside.
- Meanwhile, place the chopped kale in a large serving bowl. Sprinkle it with a few dashes of salt and massage it with your hands by scrunching up large handfuls at a time until it's darker and more fragrant (this makes the kale taste less bitter and makes it easier to eat). Set aside.
- To toast the almonds, pour them into a small skillet. Cook over medium heat, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Pour the almonds into the bowl of massaged kale.
- To prepare the vinaigrette, simply whisk the ingredients together in a liquid measuring cup or small bowl. Set aside.
- Once the farro has been cooked and drained, stir in the chopped dried cherries (so they have a chance to plump up a bit) and vinaigrette (the heat will temper the garlic a bit).
- Once the farro has cooled down to room temperature or close to it, stir it into the kale mixture. Gently crumble most of the goat cheese into the salad and lightly stir. Taste, and if the salad doesn't taste amazing yet, stir in more vinegar by the teaspoon until it does.
- Crumble the remaining goat cheese on top of the salad. Serve promptly, or refrigerate for later. This salad keeps well for four to five days in the refrigerator, covered.
Nutrition Facts : ServingSize 1 large salad, Calories 565 calories, Sugar 10 g, Sodium 497 mg, Fat 32.2 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 52.8 g, Fiber 9.7 g, Protein 16 g, Cholesterol 13.1 mg
BUTTERNUT SQUASH, KALE AND FARRO SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.
- Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.
- To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.
HEALTHY WARM FARRO SALAD
The is a quick and delicious side that my kids love! This salad can be served warm or cold. It is great as a packed lunch too!
Provided by Cris
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
- Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
- Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 26.4 g, Cholesterol 9.1 mg, Fat 5.6 g, Fiber 0.5 g, Protein 9 g, SaturatedFat 1.8 g, Sodium 630.6 mg, Sugar 0.4 g
FARRO AND KALE SALAD
Steps:
- In small bowl combine currants and orange juice. Cover with plastic wrap, chill 2 to 24 hours to plump currants. Drain currants, discard orange juice. In large bowl toss kale with white balsamic vinegar, 1/2 tsp. salt and 1/4 tsp. pepper. Let stand 10 minutes. In very large bowl stir together cooked farro, plumped currants, pine nuts and shallot. Add kale mixture, Parmesan cheese, chives, olive oil, lemon juice and crushed red pepper. Sprinkle with additional Parmesan. Serve at room temperature. *Cooked Farro.In 4 to 5 quart dutch oven heat 2 Tbls. vegetable oil over medium heat. Add 1/2 onion, 1 stalk celery and half carrot (all unchopped). Cook and stir over medium heat for 5 minutes. Add 4 cups farro, cooked and stirred 2 minutes more. Add 6 cups water and 1 bay leaf. Bring to boil and reduce heat.Cover: simmer 25 minutes or until all liquid is absorbed and farro is just slightly chewy. Remove from heat. Remove celery, carrot, onion and bay leaf, discard. Transfer cooked farro to sheet pan to cool. Chill or freeze remaining farro for another use. **Since this can be made a day ahead the timing is an estimate for preparation of farro and currants.
FARRO AND KALE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely on a small baking sheet.
- Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Remove the oregano sprigs, drain the farro, and set aside.
- Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale, cherries, cucumber and walnuts and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.
KALE AND FARRO SALAD WITH FETA
Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and texture. We prefer French feta, which is typically milder and creamier, to other varieties.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Cover farro with 3 inches of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and let cool completely.
- Transfer farro to a large bowl and add kale, onion, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving, topped with small mint leaves. Salad can be stored in refrigerator up to 2 days.
ONE-PAN FARRO WITH TOMATOES AND KALE
This One-Pan Farro with Tomatoes and Kale is a straight-up DREAM! Rustic farro cozied up to cherry tomatoes, onions, garlic, and kale. So good and so wholesome!
Provided by Lindsay
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Add water, farro, onion, garlic, tomatoes, and salt to a medium sized saucepan. Simmer, uncovered, for 15 minutes.
- Add the kale. Simmer, uncovered, for another 15 minutes.
- Stir in the olive oil, and... you're done! The farro should be chewy but soft, and there will be just the slightest amount of really delicious brothiness left in the pan. Top with your favorite things - I highly recommend the Parmesan and the red pepper flakes. It's almost too simple and too good to be true.
Nutrition Facts : Calories 223 calories, Sugar 3.9 g, Sodium 825.3 mg, Fat 0.3 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 47.8 g, Fiber 6 g, Protein 9.7 g, Cholesterol 0 mg
GIALINA'S KALE & FARRO SALAD WITH AVOCADO
Provided by Tara Duggan
Categories Salad Vegetarian Lunch Avocado Kale Fall Winter Healthy Vegan Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- To make the dressing, place all of the dressing ingredients in a blender or food processor and blend until smooth, or use an immersion blender to blend all the ingredients in a bowl.
- To make the salad, bring a small pot of salted water to a boil. Add the farro and cook until tender, 16 to 18 minutes. Drain, rinse with cold water until cool, then drain well.
- Remove the stems from the kale. Cut away any tough ends, then finely slice the stems and tear the kale leaves into small bite-size pieces. Place both the stems and leaves in a large salad bowl. Add the avocados, carrots, and farro. Add half of the dressing and toss to combine. Add more dressing if desired. Season to taste with salt and pepper and serve.
More about "farro and kale salad recipes"
KALE FARRO SALAD RECIPE FOR WINTER + SUMMER | LUCI'S …
From lucismorsels.com
5/5 (5)Category Salad/ Side DishCuisine AmericanTotal Time 20 mins
- Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook until it begins to soften, 3 minutes. Add the kale. Cook for one minute, stirring often as it wilts. Add the stock. Cook for 30 seconds and then stir in the apricots and cook for 1 more minute. Transfer the contents of the skillet to a large bowl. Add the farro and then the feta.
- Add the dressing ingredients to a small jar or bowl with a secure lid. Shake well for 20 seconds to combine.
FARRO SALAD WITH KALE RECIPE | EATINGWELL
From eatingwell.com
Total Time 35 minsCalories 335 per serving
- Cook farro in a medium saucepan according to package directions (about 25 minutes), adding 1/4 tsp. salt to the cooking water. Drain the farro.
- Meanwhile, whisk together oil, vinegar, mustard, honey, garlic, pepper, and the remaining 1/4 tsp. salt in a large bowl. Add kale and massage gently until slightly wilted.
- Add the farro, peas, carrots, and onion; toss to coat. Sprinkle with goat cheese. Serve warm or cover and refrigerate for up to 1 day.
PISTACHIO, FARRO AND KALE SALAD RECIPE - LIFE BY DAILY BURN
From dailyburn.com
Estimated Reading Time 1 min
WINTER FARRO & KALE SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (7)Estimated Reading Time 2 minsCategory Salad
FARRO AND KALE SALAD RECIPE | GIADA DE LAURENTIIS ...
From cookingchanneltv.com
Servings 4Total Time 45 minsCategory Side-Dish
CRISPY CHICKEN & KALE FARRO SALAD RECIPE - BESSIE BAKES
From bessiebakes.com
5/5 (1)Category Lunch And DinnerServings 2Total Time 32 mins
FARRO KALE AND OLIVE SALAD | VANILLA AND BEAN
From vanillaandbean.com
4.8/5 (6)Total Time 1 hrCategory Dinner, LunchCalories 303 per serving
- Preheat oven to 350F. Time for cooking either variety of grain can depend on age of grain. For Farro: rinse the farro under running water. In a 4-quart saucepan add the farro, 4 cups of water and 1/4 tsp salt. Bring to a boil, then turn down heat to simmer for about 30 minutes, uncovered. Test the farro, it should be tender, yet have a chewy texture. If needed, give them a little more time to cook. Drain off excess water through a strainer, then run cool water over the farro in a strainer. Strain well. Transfer into a large mixing bowl and cool in the refrigerator for about 15 minutes , stirring every 5 minutes or so as to cool it down quickly. For Wheat Berries: rinse the wheat berries under running water. In a 4 quart saucepan add the wheat berries, pour in add 4 C water and 1/4 tsp salt. Bring to a boil, turn down heat to simmer, cover and cook for about 1 hour. Start checking the berries at about 40 minutes to see if they are as soft as you prefer. If not, keep them cooking another
- Add olive oil, zest, orange and lemon juice, mustard and salt to a small jar, lid and shake until emulsified.
WARM FARRO AND KALE SALAD - WINE A LITTLE, COOK A LOT
From winealittlecookalot.com
Category HealthyCalories 553 per serving
- To cook the farro: in a medium saucepan bring 3 cups of broth (or water) to a boil. Add farro, turn heat down to low, cover and simmer for 15-20 minutes or until most of the liquid is absorbed and farro is tender but still has a little crunch ("al dente"). Drain any excess liquid and set aside.
- In a large bowl add chopped kale and pinch of salt. Massage with hands until kale turns brighter green and is slightly wilted. This makes the kale leaves less bitter and more tender for eating.
FARRO, KALE & SQUASH SALAD RECIPE | EATINGWELL
From eatingwell.com
Total Time 1 hrCalories 372 per serving
FARRO AND KALE SALAD RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory SaladServings 6Total Time 15 mins
BABY KALE SALAD WITH FARRO, GRAPES, AND ORANGES | FORKS ...
From forksoverknives.com
Estimated Reading Time 3 minsTotal Time 35 mins
CHARRED KALE & FARRO SALAD | DELICIOUS FOOD, SIMPLE ...
From gatherandfeast.com
Estimated Reading Time 2 mins
FARRO BUTTERNUT SQUASH SALAD - ALL INFORMATION ABOUT ...
From therecipes.info
FALL KALE & FARRO SALAD WITH LEMON OREGANO VINAIGRETTE ...
From themostlyvegan.com
FARRO AND KALE SALAD RECIPE
From crecipe.com
FARRO, GREEN BEAN, AND KALE SALAD RECIPE | COOKING LIGHT
From cookinglight.com
FARRO-AND-KALE SALAD WITH OLIVES AND PINE NUTS RECIPE ...
From foodandwine.com
RECIPE: CHOPPED KALE, FARRO & CHICKPEA SALAD | KITCHN
From thekitchn.com
SALAD PRODUCED FROM KALE, BARLEY AND GRATED BRUSSELS ...
From kitchenrecipes.blog
GIADA'S FARRO AND KALE SALAD — MEATLESS MONDAY | FN DISH ...
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love