Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C). Place
Pecans (50 g)
on a baking sheet and toast until fragrant and browned, about 8-12 minutes.
Step 2
Cook
Farro (190 g)
according to package directions. Let the farro cool, uncovered to room temperature.
Step 3
In a large bowl combine the
Pomegranate (1)
,
Granny Smith Apple (1)
,
Kale (75 g)
,
Scallions (2)
, and farro. Toss to combine. Add 3 tablespoons of the dressing to the salad and toss. If the salad still seems a little dry, add an additional tablespoon of dressing at a time — tossing and tasting along the way. I always end up with extra dressing, which I stick in the refrigerator and use for another salad or even over some steamed green beans or asparagus (Yum!)
Step 4
Zest the
Lemon (1)
with a microplane grater and transfer it to a small bowl. Add the
Garlic (1 clove)
,
Dijon Mustard (10 g)
, the juice from the lemon,
Olive Oil (45 mL)
,
Maple Syrup (10 mL)
,
Kosher Salt (2 g)
, and
Freshly Ground Black Pepper (as needed)
. Whisk to emulsify and set aside.
Step 5
Remove the seeds from the pomegranate, discarding the pith and skin. Transfer the seeds to a large bowl.
Step 6
Peel, seed and chop the apple into 1/2″ dice. Add it to the pomegranate bowl.
Step 7
Remove the tough stems from the kale leaves and discard. Massage the kale with your clean hands on a cutting board for 2-3 minutes until the kale smells grassy and fragrant and the leaves are a bright green. Take a handful of kale and bunch it up very tightly in one hand. Slice the tight ball of kale into thin ribbons. Continue with the remainder of the kale and transfer to a the pomegranate mixture .
Step 8
Add the cooled farro to the salad and toss to combine. Add about half of the dressing, tossing well to coat. If the salad seems dry, add a bit more dressing a tablespoon at a time. (Note: any leftover dressing can be refrigerated for another salad).
Step 9
Just before serving, add the toasted pecans.
