Farro Salad with Kale and Artichokes

Name: Farro Salad with Kale and Artichokes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 - 12 servings
Ingredients: 2 cups dried farro; 14 ounce can artichoke hearts; 2 cups chopped kale; 1 cup chopped scallions; 1 cup cherry tomatoes; ½ cup roasted red pepper; ¼ cup olive oil; ¼ cup red wine vinegar; 2+ tablespoons honey; 1 tablespoon Dijon mustard; ½ teaspoon garlic powder; salt and pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
10 - 12 servings
Calories
259 kcal
Course
Side Dish, Salad
Cuisine
Mediterranean, American

Farro Salad with Kale and Artichokes

Gael Hudson

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This healthy and hearty grain salad recipe is brimming with delicious veggies like kale, artichokes, roasted red peppers, and tomatoes, all tossed in a tangy homemade vinaigrette.

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Ingredients

Servings

2 cups dried farro
14 ounce can artichoke hearts drained and separated
2 cups chopped kale packed, stems removed
1 cup chopped scallions
1 cup cherry tomatoes halved
½ cup roasted red pepper drained and diced
¼ cup olive oil
¼ cup red wine vinegar
2+ tablespoons honey or brown rice syrup for vegan
1 tablespoon Dijon mustard
½ teaspoon garlic powder
salt and pepper

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Instructions

Pour 4 cups of water into a 4 to 6-quart saucepan. Set over high heat and bring to a boil. Once boiling, rinse the dried Farro and add it to the boiling water, with ½ teaspoon of salt. Cover and simmer on low for 20 to 25 minutes until the water has absorbed into the Farro and it looks fluffy.
Meanwhile, chop all the fresh produce. Drain and chop the artichoke hearts and roasted red peppers.
Set out a small jar for the salad dressing. Combine the olive oil, red wine vinegar, honey, Dijon, mustard, garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in the jar. Screw the lid on tight and shake vigorously.
Once the farro has cooked through, pour it into a large salad bowl and allow it to cool for 5 to 10 minutes.
Once cooled, add in the artichoke hearts, roasted red peppers, chopped kale, scallions, and cherry tomatoes. Toss well. Then pour the dressing over the top and continue to toss until all the farro is well coated. Serve immediately, or cover and chill, until ready to serve.

Notes

Although Farro is healthy, it is not gluten free. For a GF alter, use brown rice in this recipe. Cook according to package instructions.
This kale Farro salad recipe is terrific to make ahead and meal prep! To keep super fresh, prep all of the ingredients and keep each component stored in a separate container. Then combine in a large bowl when ready to enjoy. The ingredients will keep well in the fridge for up to 4 days. Alternatively, you can make the full salad and enjoy within a day or so. But note that the kale will soften as it sits in the dressing.

Nutrition Information

Show Details

Serving 0.75cup Calories 259kcal (13%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 278mg (12%) Potassium 238mg (7%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 1954IU (39%) Vitamin C 29mg (32%) Calcium 67mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 10- 12 servings

Amount Per Serving

Calories 259 kcal

% Daily Value*

Serving	0.75cup
Calories	259kcal	13%
Carbohydrates	39g	13%
Protein	5g	10%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Sodium	278mg	12%
Potassium	238mg	5%
Fiber	8g	32%
Sugar	5g	10%
Vitamin A	1954IU	39%
Vitamin C	29mg	32%
Calcium	67mg	7%
Iron	2mg	11%