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Winter Farro & Kale Salad

Vibrant Winter Farro & Kale Salad for Cozy Meal Prep

A nourishing Winter Farro & Kale Salad that's perfect for meal prep, loaded with chewy farro, protein-rich chickpeas, and sweet pomegranate seeds.
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Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup farro substitute with quinoa for gluten-free
  • 2 cups broccoli can swap with brussels sprouts, cabbage, or cauliflower
  • 1 medium red onion shallots or other onion varieties work as substitutes
  • 1 can chickpeas can replace with lentils or tofu
  • 4 cups kale consider using spinach, dress just before serving
  • 1/2 cup pepitas substitute with walnuts, pecans, or sunflower seeds
  • 1/2 cup pomegranate seeds can use dried cranberries as an alternative
For the Dressing
  • 1/4 cup olive oil can use avocado oil for a different flavor
  • 1 medium lemon juice fresh juice works best
  • 2 cloves minced garlic roasted garlic can add a smoother flavor
  • 1 tablespoon mustard Dijon adds a nice heat
  • 1/4 teaspoon red pepper flakes adjust according to your heat preference
  • 1 teaspoon oregano fresh oregano can be used when available

Equipment

  • Large pot
  • Baking Sheet
  • Mixing bowl
  • Jar with lid

Method
 

Step-by-Step Instructions
  1. Cook the farro: Boil salted water, add 1 cup of farro, and simmer for 15-17 minutes until tender. Drain and cool on a baking sheet.
  2. Roast the vegetables: Preheat oven to 400°F. Chop broccoli and red onion, toss with olive oil, spread on baking sheet, and roast for 20 minutes.
  3. Prepare the kale and chickpeas: Rinse and chop 4 cups of kale, massage with salt. Rinse and drain 1 can of chickpeas.
  4. Make the dressing: Combine 1/4 cup olive oil, juice of 1 lemon, minced garlic, mustard, red pepper flakes, and oregano in a jar and shake.
  5. Assemble the salad: Mix kale, cooled farro, roasted veggies, and chickpeas in a bowl. Pour dressing, toss gently, and sprinkle with pepitas and pomegranate.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 200mgPotassium: 500mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 80mgCalcium: 100mgIron: 3mg

Notes

This salad can be prepped ahead and stored in an airtight container for up to 5 days. Dress just before serving for best freshness.

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