Fresh Cranberry Pistachio Kale Farro Salad
A delightful and hearty salad featuring kale, farro, cranberries, and pistachios, perfect for any meal.
Equipment
- 1 Medium Saucepan for cooking farro
- 1 large salad bowl
- 1 Whisk for dressing
Ingredients
Salad Ingredients
- 1 cup farro
- 4 cups kale torn into bite-sized pieces
- 1/2 cup dried cranberries
- 1/2 cup unsalted pistachios
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- Salt and pepper to taste
Instructions
Preparation
- Rinse the farro under cold water. In a medium saucepan, bring 3 cups of water to a boil. Add farro and a pinch of salt. Reduce heat and simmer for 20 minutes or until farro is tender. Drain and let cool.
- Wash and dry the kale. Remove the stems and tear the leaves into bite-sized pieces. Massage the kale with a small amount of olive oil to soften.
- Roughly chop the pistachios to add texture to the salad.
Serving
- In a large salad bowl, combine the massaged kale, cooked farro, dried cranberries, and chopped pistachios. Toss to mix well.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined.
- Pour the dressing over the salad mixture. Toss to coat the ingredients evenly with the dressing.
- Serve the salad immediately as a main or side dish.
Storage
- Transfer any leftover salad to an airtight container and refrigerate for up to 2 days. Note that the kale may soften over time.
Notes
Pro Tips: Massage kale with olive oil to soften it and enhance its flavor. Cooking farro with a pinch of salt improves its taste.
Ingredient Substitutions: Substitute farro with quinoa or barley for a different texture. Use agave nectar instead of honey for a vegan option.
How to Serve: This salad pairs well with grilled chicken or fish for added protein.
Storage & Freshness: Store dressed salad in the refrigerator for up to 2 days. For best texture, add dressing just before serving.
Make-Ahead Tips: Prepare the salad components separately and combine them just before serving to keep them fresh.
Ingredient Substitutions: Substitute farro with quinoa or barley for a different texture. Use agave nectar instead of honey for a vegan option.
How to Serve: This salad pairs well with grilled chicken or fish for added protein.
Storage & Freshness: Store dressed salad in the refrigerator for up to 2 days. For best texture, add dressing just before serving.
Make-Ahead Tips: Prepare the salad components separately and combine them just before serving to keep them fresh.