Who doesn’t love olive oil, lemon infused kale all dressed up with the flavours of winter? I don’t know about you guys, but I LOVE indulging in salads all year long. Don’t get me wrong… all of those stews and soups are warm and comforting on these cold, dark winter days but once and a while its nice to lighten it up with a fresh homemade salad of the season! This WINTER KALE & FARRO SALAD with pomegranates and toasted walnut pairs well with chicken, fish, boiled eggs, red meat, creamy avocado slices or just on its own!
The warm toasted walnuts and the flavour bursting pomegranates really make this salad what it is! With the colours of Christmas, it really does make a beautiful, simple and easy dish to bring to your next holiday party or festivity! It’s also the perfect salad to whip up on a Sunday and enjoy to yourself all week long 🙂 Happy Friday everyone!
(vegan) *simply omit goat cheese 
(dairy-free) *simply omit goat cheese 
(gluten-free)
WINTER KALE & FARRO SALAD with pomegranates and toasted walnuts
(Serves 6-8)
Ingredients
1 cup uncooked farro
1 bunch lacing kale, ribs removed
1 & 1/2 cups raw walnuts
1 cup pomegranate seeds (I got lazy and used an 122gram container of pomegranate arials by POM Wonderful)
1/2 cup dried organic cranberries
goat cheese *optional*
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup freshly squeezed lemon juice
2 teaspoons grainy dijon mustard
sea salt & pepper to taste
Instructions
- Combine farro with 2 cups water in a pot, bring water to a boil then lower to a simmer. Cook uncovered until farro is tender but still chewy, approximately 30 minutes. Drain and rinse farro (in a sieve) under cold water.
- Preheat oven to 400 degrees F. Lay out walnuts in a small baking sheet and toast for about 8 minutes. Allow walnuts to cool for a few minutes, then roughly chop.
- Make the dressing. In a small bowl, combine olive oil, apple cider vinegar, lemon juice, dijon and sea salt and pepper. Whisk to combine.
- In a large bowl, massage kale with 2 teaspoons olive oil, sea salt and pepper, breaking it apart as you massage. Add farro to the bowl and pour on half of the dressing, taste, add more if needed. If not, leave on the side as extra.
- Top salad with toasted walnuts, pomegranate seeds, dried cranberries and a sprinkle of goat cheese, if desired. ENJOY!
*** If you aren’t serving this right away, just leave the dressing in a secure mason jar with a lid and use as you consume the salad throughout the week. ***
