Farro Salad Recipe
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This Farro Salad is one of my all-time favorite vegan salads. Think of it like a Winter Tabouli Salad. It's loaded up with nutty farro, chopped kale and parsley. Pomegranate seeds replace out-of-season tomatoes here and toasted almonds give this a nice crunch! The best part? It can be made ahead!
Ingredients
Instructions
Start farro (see notes) to cook on the stove (1/2 cup dry= 1 cup cooked). Place in a pot of salted water, bring to a boil, lower heat, cover, simmer gently until tender, 30-40 minutes. Drain.
Chop kale finely and place in a large bowl. Add oil, salt, garlic and lemon zest. Massage the kale with clean hands until kale becomes tenderized, 4-5 minutes.
Add parsley, onion, pomegranate, almonds and farro. Toss to combine and add lemon juice and allspice and cinnamon.
Mix and taste, adding more salt, allspice and lemon to your taste. If making ahead, make sure to re-taste right before serving- the farro will soak up much of the salt and lemon, so usually I’ll add more.
For extra richness, right before serving, add slices of avocado if you like.
Nutrition
- Calories
- 199 calories
- Sugar Content
- 5.2 g
- Sodium Content
- 205.7 mg
- Fat Content
- 15.9 g
- Saturated Fat Content
- 1.9 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 13.6 g
- Fiber Content
- 4.4 g
- Protein Content
- 4.3 g
- Cholesterol Content
- 0 mg
