I absolutely love the combination of flavors and textures in this Purple Kale Farro Salad, not to mention all the vibrant colors! The kale and farro make this a hearty salad that’s great as a meal all on its own. The colorful veggies add a crunchy freshness while the Asiago adds a touch of saltiness. Tie it all together with this delightful Meyer lemon vinaigrette and you are golden!
Oh farro, how I love you so! Farro is one of those grains that often gets overlooked, which is sad because it is so tasty and healthy. It has a nutty flavor with a bit of chew. This versatile ancient grain can be prepared either as a sweet or savory dish. For more info, check out this article where they explain all about faro.
The Meyer lemon flavors in this dish pairs so well with a Pinot Gris or a Sauvignon Blanc from the marlborough region in New Zealand.
Purple Kale Farro Salad Recipe:
4 – 6 Servings
- 1/2 Cup Farro
- 2 Cups Filtered Water
- 1/4 Teaspoon Sea Salt
- 1/2 Cup – about 1 1/2 lemons Meyer Lemon Juice – fresh squeezed
- 1/2 Cup Extra Virgin Olive Oil
- 2 Tablespoons Champagne Vinegar
- 1 1/2 Teaspoons Minced Shallot
- 1 Small Clove Garlic – minced
- 1/2 Teaspoon Dijon Mustard
- 1/4 Teaspoon Sea Salt
- 1 Head 0r 7 Cups Purple Kale – deribbed – chopped
- 1 Tablespoon Extra Virgin Olive Oil
- 2 – 3 Watermelon Radish – thinly sliced – whole – halved – or quartered
- 1 or 1/2 Cup Carrot – matchsticks or grated
- 1/2 Cup Red Cabbage – chopped
- 1/2 Cup Aged Asiago Cheese – finely grated – omit for vegan
- 1/4 Cup Sliced Almonds
in a medium saucepan cover farro with about 3 inches of water. Bring to a boil, then reduce heat to a medium heat and cook, uncovered, until tender. About 30 to 35 minutes. Drain and let cool completely.
Meyer Lemon Vinaigrette
Add mustard, lemon juice, and salt to a medium bowl and whisk together. Next whisk in the champagne vinegar and slowly whisk in the olive oil. Stir in the garlic and shallots.
Wash the kale and remove main rib by holding the end of the steam and pull down with your other hand easily removing and discarding the main rib.
Chop or tear into small pieces and put in a large bowl and massage with the tablespoon of olive oil. When the farro is cool add to the kale.
You add the cheese, carrots, cabbage and radishes and mix well arrange everything on top of the kale and farro.
Add almonds and dressing to individual salads.
Kale is low in calories, high in fiber and it is a loaded with antioxidants which helps detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma. Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol. It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.) More on kale