Salads

Kale And Farro Salad

Hearty and full of flavor and texture, this kale and farro salad will turn a kale hater into a kale lover! A warm dressing with balsamic, maple syrup, olive oil, and fig preserves coats the tender kale, crunchy walnuts, tangy blue cheese, and sweet pears. Incredibly versatile and easy to assemble. Serve warm or cold. Or add a protein for a meal in one.

Is it just me, or is everyone ready to be good to their bodies? After Christmas, I tell myself, one more week until I get back to eating healthy or at least normal. So it’s a free ticket to eat and drink as much as possible, knowing I can only do it for a few more days! Yikes! I felt pickled and preserved when January 2 rolled around!


So the healthy or better-eating feast begins! I’ve eaten my kale farro salad three times so far. I have been a kale fan for years; I once had a kale caesar salad in a restaurant and was hooked, and to think all these years it was only a garnish. This Kale and farro salad is my favorite, and once you try it, you will be eating this ALL the time. Seriously, you could convert a kale hater into a kale lover. It’s addictive!


The warm dressing slightly wilts the kale and softens the blue cheese, the farro is nutty and has a perfect chewy texture, and the pear and walnut add sweetness and crunchiness … I’m drooling as I describe this. This is only one variation of this salad. It’s endless with the flavor combinations you can create. Healthy and hearty, and so satisfying. Make this kale salad as a weeknight meal by adding a protein, or serve it as an elegant starter for a dinner party.

Happy, healthy New Year, Friends! Are you a New Year’s resolutions person? Do you have one? Share in the comments below, and give this delicious salad a try!

Ingredients Needed

Ingredients for the kale and farro salad

Kale ~ Curly kale works best.

Blue cheese ~ tangy, and creamy; however, goat, feta, or parmesan can be substituted.

Fig jam ~ Substitute others such as onion jam or marmalade.

GInger and garlic ~ you can use the pastes in the tubes, or my favorite is the frozen cubes at trader joes. Check your local stores for these. They are a great time saver and just as delicious as fresh.

Olive oil ~ use a good quality or substitute avocado oil.

Farro ~ whole grain version versus the pearled is recommended. Or substitute quinoa.

Maple syrup and balsamic vinegar ~ again, use good quality ingredients.

Pear ~ Any variety. Firm is recommended; if it’s to ripe, it will tend to be mushy (peeled or unpeeled)

Why You’ll Love This Salad

  • The leftovers (if there are any) are great. It holds its texture without getting soggy.
  • It’s a great make-ahead! Prep everything ahead and assemble it up to an hour before serving or when ready to eat.
  • Full of vitamins and fiber
  • You can mix and match different fruit, nut, and cheese combinations seasonally or for taste preferences.

Tips

  • I highly recommend the whole-grain version versus the pearled one when buying farro. Pearled farro is slightly processed and does not have the same texture as the whole grain. Always rinse farro before cooking, and make a batch up and keep it in the freezer to make this salad come together even faster.
  • Farro will absorb the dressing, so keep that in mind when adjusting how much dressing you prefer. Cooking farro in chicken broth or stock adds another incredible layer of flavor.
  • Curly kale works best for this salad and, to me, is the least “bitter” of all the varieties.
Dressing being poured over the kale and farro salad.

Variations For This Kale And Farro Salad

I have made quite a few versions, with kale being the base. Here are a few to get your creative taste buds started!

Cheeses ~ Goat cheese; there are so many flavors! Truffle, orange, cranberry, fig, herb, cherry, and blueberry. Feta, plain or herbed. Parmesan, shredded.

Farro ~ replace with quinoa.

Fig jam ~ try orange marmalade and onion jam. The sweeter jams such as raspberry, blueberry, and strawberry are a bit sweeter, so you may want to use less maple syrup or omit

Fruit ~Apples are a great option. No fresh fruit? Try dried cherries or cranberries.

How To Make Kale And Farro Salad

Dressing

1 In a small saucepan over medium heat 1/2 teaspoon olive oil; add garlic and ginger—Sauté for about a minute or until fragrant. You only want to soften the garlic, and ginger. Careful not to burn it. Turn off the heat and add maple syrup, balsamic vinegar, and fig jam and olive oil. Whisk until well combined, and set aside.

Salad

1) Rinse, and cook the farro as directed. You can add the farro when it’s warm, room temperature, or cold. I prefer warm

2 Remove the large stem (vein) from the kale leaves. They are edible, just not very palatable. An easy way to do this is by holding the leafy parts in one hand and stripping the stem off. Chop the kale leaves into small bite-size pieces. 

3)Place in a bowl ( that you will serve from) and sprinkle about a 1/2 teaspoon salt. Gently massage for a few seconds. It’s a very relaxed salad. Hee hee, but honestly it will soften the kale, making it more tender. You can use a little fresh lemon juice instead.

4) Toast the walnuts in a small pan over low heat until fragrant. Set aside. Chop the pear (peeled or unpeeled) and dice up the blue cheese.

Assemble

  1. Add toasted walnuts, warm farro, pear, and blue cheese to the kale. Add the dressing ( you can warm the dressing -slightly). I love how the warm farro and dressing soften the blue cheese, creating a creamy texture, but totally optional Toss everything together and serve. Mmm.. mm.. good! 
Plate with kale and farro salad
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Kale And Farro Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Teri Wallingford
  • Total Time: 0 hours
  • Yield: 4 1x

Description

Hearty, healthy, and full of flavor and texture, this kale and farro salad will turn a kale hater into a kale lover! A warm dressing with balsamic, maple syrup, olive oil, and fig preserves coats the tender kale, crunchy walnuts, tangy blue cheese, and sweet pears. Incredibly versatile and easy to assemble. Serve warm or cold. Or add a protein for a meal in one.


Ingredients

Units Scale

Salad

  • 1 head of curly kale, chopped
  • 1 cup cooked farro
  • 1 small firm pear, such as a bosc or
  • 1 /2 cup walnuts, roughly chopped
  • 1/4 to 1/3 cup of crumbled blue cheese

Dressing

  • 2 tablespoons maple syrup
  • 1 tablespoon fig jam
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

 


Instructions

Dressing

 

1 In a small saucepan over medium heat 1/2 teaspoon olive oil; add garlic and ginger—Sauté for about a minute or until fragrant. You only want to soften the garlic and ginger. Be careful not to burn it. Turn off the heat and add maple syrup, balsamic vinegar, and fig jam, and olive oil. Whisk well to combine. Set aside. **See note below

 

Salad

 

1) Rinse, and cook the farro as directed. You can add the farro to the salad when it’s warm, room temperature, or cold. I prefer warm.

 

2 Remove the large stem (vein) from the kale leaves. They are edible, just not very palatable. An easy way to do this is by holding the leafy parts in one hand and stripping the stem off.

Chop the kale leaves into small bite-size pieces. 

 

3) Place in a bowl ( that you will serve from) and sprinkle about a 1/2 teaspoon salt. Gently massage for a few seconds. It’s a very relaxed salad. Hee hee, but honestly, it will soften the kale, making it more tender. You can also use a little fresh lemon juice instead.

 

4) Toast the walnuts in a small pan over low heat until fragrant. Set aside. Chop the pear (peeled or unpeeled) and dice up the blue cheese.

 

Assembly

  1. Add toasted walnuts, warm farro, pear, and blue cheese to the kale. Add the dressing ( you can warm the dressing -slightly). Optional. 
  2. Serve up and enjoy!

 

Notes

* The cook time accounts for the time it takes to cook the farro. This salad can be made in 15 minutes if this has already been done.

** You may or may not use all of the dressing depending on your preference

  • Prep Time: 10 Minutes
  • Cook Time: 30 minutes *
  • Category: Salads
  • Method: No bake
  • Cuisine: American

4 Comments

  1. Krisay Beckley

    My favorite salad! We have this almost every week. Thanks for sharing 🫶🏻






  2. Amy Beckley

    Best salad ever! It is so easy to make and so delicious! I love the textures and the flavor. Thank you for sharing your recipes!






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