Autumn Farro Salad

Serves 4

With its pleasant, chewy texture and great flavor that is a cross between wheat and barley, farro is a perfect grain to use as a base for fabulous hearty salads. This salad is one of my favorite lunches but it could just as easily be served at dinner with baked butternut or acorn squash and whole grain bread.

Rinse farro and combine with water (and salt, if using) in a saucepan. Bring to a boil, reduce heat, cover and simmer for 30 minutes until tender and slightly chewy. When farro is done, drain if necessary.

In the meantime, steam kale by adding about 1 inch of water in large pot, cover, bring to a boil and add chopped kale. Cover, reduce heat to medium low and steam for about 6-10 minutes or until tender. Remove cooked kale and set aside.

In a large bowl, combine cooked farro with remaining ingredients. Cover, place in refrigerator and for ultimate flavor, allow flavors to marry for a minimum of 4 hours, up to 12 hours before serving.

Print Recipe | Back to List