Is farro a gluten-free grain?

No. Farro does contain gluten. To make this gluten-free you can swap out the farro for any gluten-free grain of preference including brown rice, wild rice, quinoa, or millet.

How can I make farro more tasty?

Make sure to salt your water as your farro will absorb flavors as it cooks. You can also try cooking it in vegetable broth or adding additional herbs as it cooks.

Can this salad be made in advance?

Because we are using hearty grains like farro and hearty greens like kale, your salad can be prepped in advance with the dressing and last in the fridge in an airtight container for up to 4 to 5 days . This makes this recipe perfect for meal prep.

Winter Farro & Kale Salad - Plant Based RD

Description

This hearty Winter Farro and Kale Salad is loaded with tender farro, chickpeas, and sweet pomegranate seeds, dressed in a garlic citrus dressing. Easy meal prep for easy lunches.

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

Garlic Citrus Dressing

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

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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.

Notes

You can cook your farro however you wish following package instructions. If you’d like to flavor it beyond just salt, feel free to boil your farro with some additional aromatics like onions and herbs.

Adjust seasonings to taste as this is just a framework for how to build the salad. Add more spices if desired, and make sure to add a pinch off salt between steps as needed to flavor.

This salad is not gluten-free. To make gluten-free use a gluten-free grain like quinoa, wild rice, or millet in place of the farro.

You can simplify this recipe as much as you like. Use a store bought dressing if desired, use dried cranberries instead of peeling a pomegranate, or pre-chopped vegetables to save some chopping.