This salad is a perfect blend of fall fruits, hearty farro and fresh Tuscan kale. I thought an orange vinaigrette would be a good complement and it was, but you could substitute lemon for equally good results.
Total Time
35min
5.0
1 Rating
Author: Garlic & Zest
Servings:
4
Ingredients
•
1/2
cup
Farro
•
1/2
cup
Pomegranate Seeds
•
1
cup
Apples
, deseeded, peeled, diced
•
2
cups
Tuscan Kale
, finely chopped
•
1
bunch
Scallions
•
1
clove
Garlic
, minced
•
1
Orange
, zested, freshly squeezed
•
1
Tbsp
Rice Vinegar
or White Wine Vinegar
•
3
Tbsp
Olive Oil
•
1/2
Tbsp
Dijon Mustard
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Bring a medium saucepan of water to a boil. Add Farro (1/2 cup), reduce heat to medium, and cook for 25-30 minutes until tender. Drain farro through a mesh sieve, and set aside to cool.
2.
Place the Apples (1 cup) in acidulated water and set aside. Chop the Scallions (1 bunch)
3.
Make the dressing by combining the Garlic (1 clove), 3 tablespoons of freshly-sqeezed Orange (1) juice and orange zest, Olive Oil (3 Tbsp), Rice Vinegar (1 Tbsp), Dijon Mustard (1/2 Tbsp), Salt (to taste), and Ground Black Pepper (to taste) in a small bowl. Whisk to combine.
4.
In a large bowl, combine the Pomegranate Seeds (1/2 cup), apple, Tuscan Kale (2 cups), and farro. Toss to combine. Add 3 tablespoons of the dressing to the salad and toss. Add more dressing if it seems too dry.
5.
Serve and enjoy!
Nutrition Per Serving
CALORIES
231
FAT
11.0 g
PROTEIN
5.2 g
CARBS
29.5 g
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