This healthy and hearty grain salad recipe is brimming with delicious veggies like kale, artichokes, roasted red peppers, and tomatoes, all tossed in a tangy homemade vinaigrette.
Pour 4 cups of water into a 4 to 6-quart saucepan. Set over high heat and bring to a boil. Once boiling, rinse the dried Farro and add it to the boiling water, with ½ teaspoon of salt. Cover and simmer on low for 20 to 25 minutes until the water has absorbed into the Farro and it looks fluffy.
Meanwhile, chop all the fresh produce. Drain and chop the artichoke hearts and roasted red peppers.
Set out a small jar for the salad dressing. Combine the olive oil, red wine vinegar, honey, Dijon, mustard, garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in the jar. Screw the lid on tight and shake vigorously.
Once the farro has cooked through, pour it into a large salad bowl and allow it to cool for 5 to 10 minutes.
Once cooled, add in the artichoke hearts, roasted red peppers, chopped kale, scallions, and cherry tomatoes. Toss well. Then pour the dressing over the top and continue to toss until all the farro is well coated. Serve immediately, or cover and chill, until ready to serve.
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Notes
Although Farro is healthy, it is not gluten free. For a GF alter, use brown rice in this recipe. Cook according to package instructions.This kale Farro salad recipe is terrific to make ahead and meal prep! To keep super fresh, prep all of the ingredients and keep each component stored in a separate container. Then combine in a large bowl when ready to enjoy. The ingredients will keep well in the fridge for up to 4 days. Alternatively, you can make the full salad and enjoy within a day or so. But note that the kale will soften as it sits in the dressing.