Farro and Kale Salad with Goat Cheese
Ingredients
The salad
-
1
cup
uncooked farro
-
¼
teaspoon
fine sea salt
-
1
big bunch
curly green kale
-
½
cup
raw sliced almonds
-
⅓
cup
dried cherries or cranberries
-
4
ounces
goat cheese
The vinaigrette
-
⅓
cup
extra-virgin olive oil
-
1
tablespoon + 1 teaspoon
sherry vinegar or red wine vinegar
-
1
tablespoon
Dijon mustard
-
2
cloves
garlic
-
¼
teaspoon
fine sea salt
Instructions
- 1. Cook the farro in a saucepan with water and salt until tender, then drain.
- 2. Massage the chopped kale with salt in a bowl until it becomes fragrant.
- 3. Toast the almonds in a skillet over medium heat until golden.
- 4. Whisk together the vinaigrette ingredients in a bowl.
- 5. Combine the cooked farro with dried cherries and vinaigrette, then let cool.
- 6. Mix the farro with the kale and crumble goat cheese on top before serving.
Nutrition Facts (estimated)
Servings
4 large salads
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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