Farro Baby Kale and Apple Salad; I love the combination of grain, greens, savory and sweets. I could eat these type of salads almost daily. They are satisfying in every sense of the word.
This type of salad is filling, has a lot of flavor and a diverse texture. Every bite will offer something else. It is a great combination for a lunch at home or at the office. It can also serve as a main course salad or as a side dish. It can easily be prepared ahead of time.
When you take the salad with you to work, place the salad in one container and add the dressing in another. Having said that, I don’t think that is even necessary, you can mix everything together in the morning and enjoy it later. Consider making a larger batch and you’ll set for a number of days.
I wouldn’t mind eating this for a week to be honest. I did mention that already, did I not? And it is so easy to make with little to no effort you can make a variety to the theme. One day add some rotisserie chicken, next day add deli ham or turkey, or a hard boiled egg or tuna fish.
There are only a few things you need to do to prepare this salad.
- Cook the Farro to cook to your desired tenderness; 20-30 minutes, all depending on how chewy or soft you prefer it to be.
- Bake the pancetta or bacon to a crisp. This can be done while the farro cooks.
- What is left, is a chop here and a chop there (walnuts, apple and kale).
This Farro, Baby Kale and Apple Salad recipe is for 2. If you want to prepare the basics in advance for a couple of lunches you may have to double the ingredients.
Farro, Baby Kale and Apple Salad
- 3 cups baby kale
- 1/2 cup farro
- 1/2 apple
- 2 ounces pancetta or bacon
- 1/4 cup walnuts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vinegar verjus, or lemon juice
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- Parmegiano Reggiano optional
- Bring water with salt to a boil and add the Farro. Cook according to the directions on the packaging. Cooking time is usually 20 minutes to reach ‘al-dente’, but if you like it softer, cook longer. Once cooked to desired tenderness, cool down.
- Cut the pancetta or bacon in very small cubes and bake crispy. Drain on a paper towel.
- Wash the baby kale and chop it coarsely.
- Wash the apple, core it, cut it in half (do not peel). Cut each half in quarters and slice thinly.
- Chop the walnuts.
- Mix oil, vinegar, mustard, honey, pepper and salt into a dressing.
- Mix all ingredients, add the dressing and toss to coat.
- Serve salad in a bowl and place shavings of Parmigiano Reggiano on top.