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; filling, flavor and texture and every bit will offer something else. It is a satisfying combination for a lunch at home or at the office or a side dish and can be prepared ahead of time.
Take the salad with you in a container and add the dressing at the very last moment, however 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. And it is so easy to make with little to no effort a variety to the theme. One day add some rotisserie chicken, next day add deli ham or turkey, or a hard boiled egg. The only work that takes a little preparation for this recipe is waiting for the Farro to cook to your desired tenderness; 20-30 minutes, all depending on how chewy or soft you prefer it to be and the pancetta or bacon to bake and that can be done at the same time. Other than that it is a chop here and a chop there and you’ll be done for the rest of the week. Of course, you’ll need to double up as this Farro, Baby Kale and Apple Salad recipe is for 2.