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.
- 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
- 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.
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.
Keywords: kale farro salad, kale and farro salad, kale and pomegranate salad, winter farro salad