5 from 8 votes
Farro Salad with Kale and Artichokes
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.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
10
- 12 servings
Calories:
259 kcal
Course:
Side Dish, Salad
Cuisine:
Mediterranean, American
Ingredients
- 2 cups farro dried
- 14 ounce artichoke hearts drained and separated, canned
- 2 cups kale packed, stems removed, chopped
- 1 cup scallions chopped
- 1 cup cherry tomato 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
- black pepper
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 - 12 servings
Amount Per Serving
Calories 259
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.