Winter Farro & Kale Salad
Ingredients
Scale
- 1 cup dry farro
- 1 head of broccoli, cut into 1 inch florets
- 1 small red onion, roughly chopped
- 1/2 tbsp avocado oil (or any neutral high heat oil)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp dry basil
- 1/2 tsp dry thyme
- 2–3 cups kale, destemmed and roughly chopped
- 1/4 cup pomegranate seeds
- 1/4 cup pepitas
- 1, 15 oz can of chickpeas, rinsed and drained
- Salt and pepper to taste
- 1 large clove garlic, crushed
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Juice and zest of 1 lemon
- 2 tsp maple syrup
- 1/4 tsp red pepper flakes, optional
- 1 tsp dry oregano
Instructions
- Bring a large sauce pan of salted water to a rapid boil. Add in your farro and allow to cook for 15-17 minutes (taste a grain and see if you want to cook it longer, this is just my preferred chewiness). Once cooked al dente, drain your farro through a sieve and then spread the farro out on a parchment lined baking tray to cool and dry.
- Set oven to 400F. Place broccoli and onion on a lined baking tray with the listed spices and herbs, avocado oil and a pinch of salt. Give a good toss to coat and place in the oven for about 15 minutes.
- While the vegetables bake, make your dressing. Combine all the dressing ingredients in a small bowl or jar and mix well.
- Now, prep your salad. Start by adding your kale to a large mixing bowl with 1-2 teaspoons of the dressing. With your hands, massage or rub the kale until the kale softens and turns a bright green. Top with the roasted vegetables, pomegranate, pepitas, chickpeas and dressing along with a pinch of salt and pepper. Give everything a good toss to coat and serve.
Find it online: https://www.rapidrecipes.blog/winter-farro-kale-salad-vegan/