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.
![Picture of Farro, Baby Kale and Apple Salad, top down](https://gfimages.azureedge.net/br/Farro_Baby_Kale_Apple_Salad.jpg)
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).
![Picture of Farro Baby Kale Apple Salad in bowl](https://gfimages.azureedge.net/br/Farro_Baby_Kale_Apple_Salad2.jpg)
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
Ingredients
- 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
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 dressing.
- 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.
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