Recipe from food blog, “Feasting at Home” Sylvia Fountaine.
This Kale and Farro Salad is one of my all-time favorite vegan salads. Think of it like a Winter Tabouli Salad. It’s loaded up with chopped kale and parsley and instead of bulgar, hearty farro is added to the mix. Pomegranate seeds replace out-of-season tomatoes here and toasted almonds give this a nice crunch! The best part? It can be made ahead!
Serves 6-8
1 cup cooked farro (or sub wheat berries, bulgar wheat, quinoa, or other grain)
1 bunch lacinato kale ( 8-10 ounces) finely chopped, about 4–5 cups.
4 tbsp olive oil
1 garlic clove, finely minced
1 tbsp lemon zest
1/2 tsp salt
1 bunch flat leaf parsley, very finely chopped ( tender stems, OK) about 1-2 cups
1/4 cup red onion, finely chopped
1 cup pomegrante seeds
1/2 cup – 1 cup toasted almonds, chopped, slivered, or sliced
1 tbsp lemon juice, and more to taste
1/2 tsp allspice, more to taste
1/2 tsp cinnamon (optional)
Optional Garnish: Avocado slices for extra richness
Start farro to cook on the stove ( 1/2 cup dry). Place in a pot of salted water, bring to a boil, lower heat, cover, simmer gently until tender, 30-40 minutes. Drain.
Chop kale finely and place in a large bowl. Add oil, salt, garlic and lemon zest. Massage the kale with clean hands until kale becomes tenderized, 4-5 minutes.
Add parsley, onion, pomegranate, almonds and farro. Toss to combine and add lemon juice and allspice and cinnamon.
Mix and taste, adding more salt, allspice and lemon to your taste. If making ahead, make sure to re-taste right before serving- the farro will soak up much of the salt and lemon, so usually I’ll add more.
For extra richness, right before serving, add slices of avocado if you like.
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