Winter Chopped Salad with Dressing
Ingredients
The salad
-
2
slices
sourdough bread
-
1
cup
cooked farro
-
2
small bunches
black / lacinato kale
-
1
tbsp
olive oil
-
½
cup
Sante Nuts Candied Pecans
-
½
cup
crumbled goat cheese
-
2
cups
thinly sliced brussels sprouts
-
1
apple
thinly sliced (honeycrisp)
The dressing
-
2
tbsp
grainy or dijon mustard
-
2
tbsp
red wine vinegar
-
6
tbsp
olive oil
-
1
tbsp
liquid honey
-
1
tsp
salt
-
½
tsp
ground pepper
-
1
clove
garlic (grated)
-
½
tsp
chili flakes
Instructions
- Preheat the oven to 375°F for the croutons.
- Cut the sourdough bread into cubes, drizzle with olive oil, and season with salt, pepper, and garlic powder. Bake until golden, about 10-15 minutes.
- Cook the farro according to package instructions, then set aside to cool slightly.
- Combine all dressing ingredients in a bowl and whisk together. Set aside.
- Massage the kale with a tablespoon of olive oil for about a minute to soften it.
- In a large serving bowl, combine the farro, chopped kale, brussels sprouts, and croutons.
- Top with goat cheese, candied pecans, and sliced apples.
- Drizzle the dressing over the salad, toss, and serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
475
Total fat
23.8g
Total carbohydrates
55.6g
Total protein
12.8g
Sodium
1252.8mg
Cholesterol
4.4mg
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