Farro, Baby Kale and Apple Salad; a lovely combination of grain, greens, savory and sweets. They are satisfying in every sense of the word.
This type of salad is filling, has a lot of flavor and a diverse texture. Every bite will offer something else. It is a great combination for a lunch at home or at the office. It can also serve as a main course salad or as a side dish. It can easily be prepared ahead of time.
When you take the salad with you to work, place the salad in one container and add the dressing in another. Having said that, I don’t think that is even necessary, you can mix everything together in the morning and enjoy it later. Consider making a larger batch and you’ll set for a number of days.
Key Ingredients in This Recipe
- Farro
- Baby Kale – or kale
- Walnuts
- Apple
- Pancetta
- Vinaigrette – olive oil, white wine vinegar, verjus or lemon juice
- Parmigiano Reggiano cheese
How to Make Farro, Baby Kale and Apple Salad
Step 1 – Cook the farro according to the directions of the packaging. This will be around 20 minutes, depending on how chewy or soft you prefer the farro to be.
Step 2 – Chop the pancetta in small cubes and cook on a low heat until all the fat is rendered. Drain on a kitchen towel.
Step 3 – Chop the baby kale. There is no need to massage it; it’s delicate enough to eat on its own.
Step 4 – Add farro, pancetta, sliced apple and chopped/ground walnuts and mix.
Step 5 – Add the dressing and mix again.
Step 6 – Divide the salad over 2 plates or bowls and place shavings of Parmigiano Reggiano on top, using a vegetable peeler.
A delicious and nutritious salad for two is ready to be served. If you want to prepare the salad (without the dressing) in advance so you have a couple of lunches covered, you may have to double the recipe.
If you want this salad to be a meal, add some protein, like deli chicken or turkey or serve a chicken or turkey breast a long with it. If you want to keep it vegetarian, think about tofu or tempeh and omit the pancetta.
Other Farro Recipes to Try
- Rainbow Farro Salad
- Farro with Roasted Potato, Peppers & Chickpeas
- Farro Salad with Mango, Chicken and Feta
Farro, Baby Kale and Apple Salad
Ingredients
- 3 cups baby kale
- 1/2 cup farro
- 1 apple
- 2 ounces pancetta or bacon
- 1/4 cup walnuts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vinegar verjus, or lemon juice
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- Parmigiano Reggiano
Instructions
- Bring water with salt to a boil and add the Farro. Cook according to the directions on the packaging. Cooking time is usually 20 minutes to reach ‘al-dente’, but if you like it softer, cook longer. Once cooked to desired tenderness, cool down.
- Cut the pancetta or bacon in very small cubes and bake crispy. Drain on a paper towel.
- Wash the baby kale and chop it coarsely.
- Wash the apple, core it, cut it in half (do not peel). Cut each half in quarters and slice thinly.
- Chop the walnuts.
- Mix oil, vinegar, mustard, honey, pepper and salt into a dressing.
- Mix all ingredients, add the dressing and toss to coat.
- Serve salad in a bowl and place shavings of Parmigiano Reggiano on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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