Description
A nutrient-dense autumn salad featuring chewy farro, massaged kale, and a tangy maple-cider vinaigrette. Topped with goat cheese and toasted pecans for a perfect balance of flavors.
Ingredients
Scale
- 1 cup pearled farro
- 4 cups water or vegetable broth
- 4 cups chopped kale, stems removed
- 1 tablespoon olive oil (for massaging kale)
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, chopped
- 4 ounces crumbled goat cheese
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring 4 cups of water or broth to a boil in a medium pot. Add the farro, reduce heat to low, cover and simmer for 15-20 minutes or until tender but chewy. Drain and let cool.
- Place chopped kale in a large mixing bowl. Add 1 tablespoon of olive oil and a pinch of salt. Massage the leaves with your hands for about 2 minutes until soft and dark green.
- In a small bowl, whisk together 1/4 cup olive oil, apple cider vinegar, maple syrup, salt, and pepper until emulsified.
- In a dry skillet over medium heat, toast the pecans for 3-5 minutes until fragrant, stirring constantly.
- Add the cooled farro, dried cranberries, and toasted pecans to the bowl of massaged kale.
- Pour the vinaigrette over the salad and toss well to combine all ingredients.
- Gently fold in the crumbled goat cheese so the pieces remain intact.