Love the colors Thanks for sharing! Farro is an ancient grain that has a chewy texture and nutty flavor. Drain and rinse farro under cold water. Cook, stirring frequently, until … It’s made with chopped kale, parsley, farro… In a blender, combine orange juice and zest with avocado, cilantro, lemon juice, and garlic. This recipe is vegetarian, easily vegan with a gluten free option. For dressing, remove 1 tablespoon zest and squeeze ½ cup of juice from the orange. Think of this like a Winter Tabbouleh- lemony light and flavorful, this easy Middle Eastern-inspired salad can be made ahead, perfect for mid-week lunches. Once it’s tossed into the salad, the moisture of the cooked greens will help to thin it out. So many ingredients to love in one salad. Why so much? Rinse and dry kale, then finely chop. The vegan salad recipe is fit for any Thanksgiving feast. ), but don’t feel bad about buying the ready to eat seeds. Kale Farro Salad with Almonds and Pomegranate Seeds. The pomegranate seeds are kind of a constant (just look at that color! Every single ingredient is one of my favorites! 2 Tbsp of Grape Seed Oil. SKINNY VEGAN WALDORF SALAD + KALE AND COOKED FARRO. Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life. Save my name, email, and website in this browser for the next time I comment. All opinions are mine. By Darshana Thacker, Your email address will not be published. , Your email address will not be published. You have to try farro, Janelle! So much nutrition in one dish! Meanwhile, place the chopped kale in a large serving bowl. A powerhouse of superfood and fiber, this kale and farro salad is easy to make and full of texture! For the Farro Salad. Filled with fiber and high in iron, you’ll want swap it in for rice and barley in all kinds of dishes. Put the walnuts in a small, heavy-bottomed skillet over low heat. Vegan is the new slogan for wellness enthusiasts all over the globe. Description. I always do, because god help me, I will not ruin another shirt trying to wrestle seeds out of a whole pomegranate. Winter Kale Salad with Butternut Squash and Farro {Vegan} January 3, 2016 by lauren.kelly 23 Comments. Bring to boiling; then reduce heat. Make ahead for several days of a ready-made lunch. This looks amazing! I can’t wait to feast on this! | Use Farro … Because sometimes you run out of walnuts, or forgot to buy farro, and there’s no way you’re going back to the grocery store on Thanksgiving. I can’t wait to try it..Pinned . Wow, this looks amaaazing! I’ve never had farro but I’ve heard great things. Set aside. Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips. Serve right away. Allow walnuts to cool for a few minutes then roughly chop. Top with dressing and mix again. Pin. 1 1/2 Tbsp Dijon Mustard. I just pinned this recipe to my Christmas board! With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy. Mix olive oil and lemon juice and a dash of salt in a jar and shake well. Season with salt and pepper. It’s vegan, healthy and full of delicious flavor. Make the dressing: In a small food processor or small blender, combine all onion vinaigrette ingredients until smooth. Yum! Creamy, crunchy, and chewy with notes of citrus. In a skillet sauté the kale and broccoli in 2 tablespoons of water over medium for 5 minutes or until broccoli turns bright green and kale has wilted, adding more water, 1 to 2 tablespoons at a time, as needed to prevent sticking. This vegan farro salad is a light, healthy salad with a simple dijon mustard dressing. Hearty Thanksgiving Sweet Potato, Kale, and Farro Salad. This salad, you guys, it’s sooooo fall. This Kale and Farro Salad is very easy to make. Hence the name, Fall Kale & Farro Salad, which I feel really drives home the literalness of it all. Download our practical guide to long-term success. In a large bowl, massage kale with 2 teaspoons olive oil and season with salt and pepper. The recipe as written, yields quite a lot of salad, enough to feed 6 of your dearest friends and family. I could go for this salad right now! Massage half the olive oil and lemon dressing into the kale with your fingers well. No way! Cook covered until farro is tender but still chewy, about 30 minutes. This Kale and Farro salad is hearty, veggie-packed and so delicious. Like most of my recipes, there’s room for improvisation here, a necessity around the holidays. Add farro to bowl and drizzle with half of lemon oregano dressing. I can’t wait to make it during the holidays. It is reminiscent of barley but cooks in only 20 minutes. Pinned! Add the farro to the mushrooms and stir. This Vegan Snap Pea, Arugula, & Farro Salad features the best greens of spring and will definitely be a salad you'll be making all season long! This looks like the perfect salad for fall! Pinning! This hearty vegan grain salad combines farro with chunks of slightly spicy roasted sweet potato, massaged kale, and crunchy pepitas in a tangy vinaigrette. Ingredients: ⅓ cup dry farro; 1 bunch kale, finely chopped (8 to 10 cups) 3 cups broccoli florets, cut into ½-inch pieces; 1 orange; 1 avocado, peeled and pitted; 1 cup fresh cilantro; 2 tablespoons lemon juice; 1 clove garlic; Sea salt and freshly ground black pepper, to taste; 1 red bell pepper, cut into ½-inch dice; 1 cup halved cherry tomatoes; 1 cup grated carrot Now that we’ve got salad locked down, let’s go forth and enjoy fall. As a bonus, it freezes and defrosts well. The salad comprising of farro grain, blueberries, kale, and Alphonso mangoes is a nutritious bowl which is easy to assemble and high on fibre and flavour with a white balsamic glaze. Thank you! So, you can make a big batch to enjoy over the next few months. You can make the dressing, cook the farro, sauté the kale and broccoli, and prep the other veggies a day in advance, but wait until just before serving to combine them. In a large salad bowl, combine farro, cooked vegetables, bell pepper, tomatoes, carrot, scallions, and cranberries. Cinnamon Pear Buckwheat Muffins with Pecan Streusel, Grilled Caesar Salad with Garlic Tahini Dressing, Lentil Loaf with Classic Brown Onion Gravy, 1 bunch lacinato kale, tough ribs removed & sliced into thin strips, 1 cup pomegranate seeds (from 1 pomegranate). Combine farro with 2 cups water in a pot, bring water to a boil then lower to a simmer. Well, in true fall form, this is my go to salad for holiday gatherings. By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. 2 cups Kale chopped. Disclosure: This post was originally made for the SoFabFood Site (January 8, 2017). Salt & Pepper to taste. Get free recipes and the latest info on living a happy, healthy plant-based lifestyle. Sprinkle with pine nuts (if using). I am always looking for new recipes for Kale. Thanks for sharing this at the Wednesday Showcase party. Tweet. Summer Farro Salad made with baby kale and chick peas. In a large bowl, massage kale with 2 teaspoons olive oil and season with salt and pepper. Thanks for commenting, Sammi! Drain and set aside. Pecans would be just as yummy as walnuts and dried cranberries can be subbed for the cherries. Here are a dozen tasty and healthy vegan farro recipes. Our free 21-day program starts January 1. I took fresh curly kale and sauteed them in an iron skillet with; garlic, red pepper flakes, onions, sun-dried tomatoes, and toasted pine nuts until slightly wilted. Moving on. Pour in one cup of the broth and cook, stirring often, until … Vegan Kale and Farro Salad Kale is a very healthy green that is full of vitamin A and vitamin C, as well as containing iron, potassium, and magnesium. Boil the farro according to the directions. Farro, Kale and Roasted Sweet Potato Salad with Lemon Tahini Dressing October 5, 2020 October 5, 2020 The Dragon's Picnic As we move towards the holiday season, it can be challenging trying to cook for a “mixed-eater household” or, if you are a vegetarian/vegan, visiting family and friends when “traditional” holiday meals are being served. This looks almost too pretty to eat! Your Fall Kale & Farro Salad with pomegranate, walnuts, cherries & lemon oregano vinaigrette is such a marvelous, mouthwatering salad! Share. 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