Toasted Farro Kale Salad

Toasted Farro Kale Salad


Lacinto Kale 2 Cups
Farro 1 Cup
Shallots 2
English Cucumber 1/2
Dried Cranberries/Cherries 1/2 Cup
Walnuts 1/2 Cup
Feta or Goat Cheese 4 Tbsp
Vegetable Broth 2 Cups


Orange 1
Lemon 1
Olive oil 1/3 Cup
Salt & Pepper
Oregano 1/2 tsp





This recipe is adapted from a recipe by Chef Giada DeLaurentis’ (Food Network). I love all the healthy ingredients and the flavors are amazing.

  1. Make the dressing by zesting the Orange and Lemon and then juicing them whisk with the Olive Oil, add the Oregano and Salt & Pepper, set aside.
  2. Toast the Walnuts in a dry pan for about 3 minutes until toasted, keep shaking the pan so they don’t burn.
  3. While the pan is still warm add a teaspoon of Olive oil and add the Diced Shallots (note I did not read before I made mine !)
  4.  Heat a little Olive Oil in a pot and toast Farro while stirring for about 5 minutes, pour in the Vegetable Stock and boil according to package directions, I use the Trader Joe’s brand I boil it for about 10 minutes. Set aside to cool.
  5. Tear the Kale from the stems and rip into bite size pieces, peel and cut Cucumbers into a large dice.
  6. Dice the Dried Cherries into smaller size you can do the same for the Cranberries but they are usually small enough.
  7. Add the dressing while the Farro is still warm.
  8. Throw in the Kale, Shallots, Cucumber and Dried Cherries and toss together.
  9. Top with the Goat or Feta Cheese and serve at room temperature.


25 min


15 min



Skill Level