The pancetta renders slowly in the pan until crispy, then drains on a paper towel while the farro cooks. Baby kale gets a rough chop, just enough to make it manageable, but needs no massaging, since unlike full-grown kale it is delicate enough to eat raw without any prep beyond cutting. The apple goes in with its skin on or off depending on preference and adds a juicy crunch that no other ingredient in the bowl replicates. Walnuts, roughly chopped, go in last.
The Parmigiano goes on top of each bowl in wide shavings rather than grated, so it lands in pieces large enough to taste against the grain and the apple below it. This salad holds up well even after the dressing goes in, which makes it a reliable choice to pack ahead. Two bowls, exactly enough for two, and a grain salad that proves farro deserves more regular use than it usually gets.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Farro
- Baby Kale – or kale
- Walnuts
- Apple
- Pancetta
- Vinaigrette – olive oil, white wine vinegar, verjus or lemon juice, Dijon mustard, honey.
- Parmigiano Reggiano cheese
Watch this short video below to see how quickly and easily this recipe comes together.
How to Make Farro, Baby Kale and Apple Salad
Step 1 – Cook the farro according to the directions of the packaging. This will be around 20 minutes, depending on how chewy or soft you prefer the farro to be.
Step 2 – Chop the pancetta in small cubes and cook on a low heat until all the fat is rendered. Drain on a kitchen towel.
Step 3 – Chop the baby kale a little bit and transfer into a bowl. There is no need to massage it; it’s delicate enough to eat without it.
Step 4 – Add farro, pancetta, sliced apple (with or without peel) and chopped walnuts and mix.
Step 5 – Mix oil, vinegar, mustard, honey, pepper and salt into a dressing, pour over the salad and mix again.
Step 6 – Divide the salad over 2 plates or bowls and place shavings of Parmigiano Reggiano on top, using a vegetable peeler.
A delicious and nutritious salad for two is ready to be served. If you want to prepare the salad (without the dressing) in advance so you have a couple of lunches covered, you may have to double the recipe.
If you want this salad to be a meal, add some protein, like deli chicken or turkey or serve a chicken or turkey breast a long with it. If you want to keep it vegetarian, think about tofu or tempeh and omit the pancetta.
Other Farro Salads to Try
Farro, Baby Kale and Apple Salad
Pin Recipe FacebookIngredients
For the salad
- 1/2 cup farro
- 3 cups baby kale
- 1 apple
- 2 ounces pancetta or bacon
- 1/4 cup walnuts
For the vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vinegar, verjus, or lemon juice
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- Parmigiano Reggiano
Instructions
- 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 vinaigrette.
- Mix all ingredients, add the dressing and toss to coat.
- Serve salad in a bowl and place shavings of Parmigiano Reggiano on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.