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Farro Kale Salad



5-6 cups kale, chopped
1 Tbs olive oil
1 cup farro
1/2 small red onion, minced
1/2 cup dried cranberries, chopped
4 oz. feta cheese, diced
4 oz. frozen peas

2 Tbs fresh lemon juice
4 Tbs olive oil
2 cloves garlic, chopped
1 Tbs honey
1 tbs. dijon mustard
1/2 bu. mint leaves, chopped
salt and freshly ground black pepper


Place the washed kale in a large bowl, salt lightly, and drizzle with the olive oil. Vigorously toss and massage the salt and oil into the kale until well coated. Place the farro in a large saucepan and cover with 2 quarts of salted water. Bring to a boil, lower the heat and simmer, uncovered, for 25 to 30 mins. Drain and let it cool completely while stirring occasionally. Make the dressing: combine the lemon juice with chopped mint leaves, dijon mustard, honey and blend until smooth. Add in olive oil during the blending as well as salt and pepper. Take the large bowl of kale and add in the farro, onions, feta (reserve 1 oz. for garnish), peas, chopped cranberries. Top with the dressing and toss until mixed. Place in a serving bowl or platter and top with the feta cheese.