Winter Farro & Kale Salad

When the chill of winter sets in, hearty salads like this Winter Farro & Kale Salad become a comforting staple. Loaded with nutty farro, vibrant kale, and bursts of sweetness from pomegranate seeds, this dish offers a delightful balance of textures and flavors that warm the soul.

Perfect for meal prepping or a nourishing lunch, this salad combines roasted vegetables and a zesty garlic citrus dressing that ties everything together beautifully. Its wholesome ingredients not only satisfy your hunger but also provide a boost of vitamins and nutrients during colder months.

Ingredients

• Dry Farro (1 cup): A chewy ancient grain that adds heartiness and a nutty flavor, perfect for a winter salad base.
• Broccoli (1 head, cut into 1-inch florets): Provides crunch, fiber, and a mild, bitter balance to the salad’s sweetness.
• Red Onion (1 small, roughly chopped): Adds sharp, sweet notes that caramelize beautifully when roasted.
• Avocado Oil (1/2 tbsp): A mild, neutral high-heat oil ideal for roasting vegetables without overpowering flavors.
• Ground Cumin (1/2 tsp): Earthy spice that brings warmth and depth to the roasted veggies.
• Ground Coriander (1/2 tsp): Citrus-toned spice that complements the cumin for a balanced seasoning.
• Smoked Paprika (1/2 tsp): Adds a smoky, slightly sweet flavor enhancing the salad’s complexity.
• Dried Basil (1/2 tsp): Brings subtle herbal aroma enriching the roasted vegetable mix.
• Dried Thyme (1/2 tsp): Earthy herb that enhances the savory character of the dish.
• Kale (2–3 cups, destemmed and roughly chopped): Nutrient-dense leafy green that’s massaged to soften and brighten its flavor.
• Pomegranate Seeds (1/4 cup): Bursts of juicy sweetness adding color and freshness.
• Pepitas (1/4 cup): Toasted pumpkin seeds giving crunchy texture and a nutty flavor.
• Chickpeas (1 can, 15 oz, rinsed and drained): Protein-rich legumes that add creamy, earthy bites to the salad.
• Salt and Pepper: To taste, essential for seasoning and enhancing all components.
• Garlic Citrus Dressing:
• Garlic (1 large clove, crushed): Provides pungent, savory depth to the dressing.
• Extra Virgin Olive Oil (2 tbsp): Rich base oil that balances the acidity and adds smoothness.
• Dijon Mustard (1 tsp): Adds a slight tang and emulsifies the dressing.
• Juice and Zest of 1 Lemon: Brightens the dressing with fresh citrus flavor.
• Maple Syrup (2 tsp): Natural sweetness that balances the acidity and spice.
• Red Pepper Flakes (1/4 tsp, optional): Adds a subtle heat to excite the palate.
• Dried Oregano (1 tsp): Herbal note complementing the citrus and garlic flavors.

Instructions

Cook the Farro

Bring a large saucepan of salted water to a boil. Add the farro, cooking for 15–17 minutes until it reaches your preferred chewiness. Cooking al dente ensures the grain remains pleasantly firm, giving texture to the salad. Once done, drain through a sieve and spread the farro out on a parchment-lined tray to cool and dry, which prevents clumping in the salad.

Roast Broccoli and Onion with Spices

Preheat the oven to 400°F. Toss broccoli florets and chopped red onion with avocado oil, ground cumin, coriander, smoked paprika, dried basil, thyme, and a pinch of salt. Roasting these vegetables melds the spices with their natural sweetness and softens their bite, adding a rich, caramelized flavor. Roast for about 15 minutes until tender and slightly crispy on edges.

Prepare the Garlic Citrus Dressing

In a small bowl or jar, combine crushed garlic, extra virgin olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes (if using), and dried oregano. Whisk or shake until emulsified. This dressing delivers a bright and tangy punch that awakens the palate and complements the hearty salad ingredients perfectly.

Massage the Kale

Place the roughly chopped kale in a large bowl and drizzle 1-2 teaspoons of the dressing over it. With clean hands, massage the kale for 2-3 minutes until it softens and turns a vibrant green. This process breaks down the tough fibers, making the kale more tender and digestible while infusing it with flavor.

Assemble the Salad

To the massaged kale, add the cooled roasted vegetables, pomegranate seeds, pepitas, and chickpeas. Pour the remaining dressing over the top, season with salt and pepper, and toss everything thoroughly. This ensures every bite is balanced with texture and bright, layered flavors.

Serve and Enjoy

Serve the salad at room temperature or chilled. It’s perfect for a nutritious lunch or a side dish at dinner. The combination of warm roasted veggies and fresh ingredients keeps it comforting yet vibrant.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to preserve freshness and toss just before serving.

Serving Suggestions

This salad pairs wonderfully with grilled tofu or tempeh for a complete vegan meal. It also works well as a hearty side dish alongside roasted root vegetables or a warm soup.

FAQs

Can I use other grains instead of farro?

Yes, quinoa, wild rice, or millet are excellent gluten-free alternatives that maintain a hearty texture.

How do I store this salad to keep it fresh?

Keep it refrigerated in an airtight container and preferably store the dressing separately to prevent sogginess.

Can I prepare this salad in advance?

Absolutely, the components can be prepared a day ahead and combined before serving, making it ideal for meal prep.

Is this salad suitable for vegans?

Yes, this salad contains only plant-based ingredients and is perfect for a vegan diet.

Can I add protein to make this a main dish?

Adding grilled tofu, tempeh, or roasted chickpeas boosts protein content and makes it a satisfying main course.

What can I substitute pomegranate seeds with?

Dried cranberries or fresh red grapes provide a similar burst of sweetness if pomegranate seeds are unavailable.

How spicy is this salad?

The optional red pepper flakes add a mild heat, but you can adjust or omit them according to your spice preference.

Winter Farro Kale Salad

A hearty winter salad with tender farro, roasted broccoli and onion, kale, chickpeas, and pomegranate, dressed in a vibrant garlic citrus dressing for easy meal prep and healthy lunches.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course lunch, Salad

Cuisine American

Servings 4 people

Calories 400 kcal

Equipment

• 1 large saucepan for boiling farro
• 2 baking tray lined with parchment for roasting and cooling
• 1 large mixing bowl
• 1 small bowl or jar for mixing dressing

Ingredients

  

• 1 cup dry farro
• 1 head broccoli cut into 1-inch florets
• 1 small red onion roughly chopped
• 1/2 tablespoon avocado oil or neutral high heat oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 to 3 cups kale destemmed and roughly chopped
• 1/4 cup pomegranate seeds
• 1/4 cup pepitas
• 1 15-ounce can chickpeas, rinsed and drained
• salt and pepper to taste

• 1 large garlic clove crushed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• juice and zest of 1 lemon
• 2 teaspoons maple syrup
• 1/4 teaspoon red pepper flakes optional
• 1 teaspoon dried oregano

Instructions

 

• Bring a large saucepan of salted water to a rapid boil, then add farro and cook for 15 to 17 minutes until al dente. Drain and spread farro on a parchment-lined baking tray to cool and dry.
• Preheat oven to 400°F. Toss broccoli florets and chopped onion with avocado oil, ground cumin, coriander, smoked paprika, basil, thyme, and a pinch of salt on a lined baking tray. Roast for about 15 minutes.
• While vegetables roast, whisk together garlic, olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes (if using), and oregano in a small bowl or jar to make the dressing.
• Place kale in a large mixing bowl. Add 1 to 2 teaspoons of dressing and massage the kale with your hands until softened and bright green.
• Add roasted vegetables, pomegranate seeds, pepitas, chickpeas, remaining dressing, and salt and pepper to the kale. Toss everything well to combine and serve.

Notes

• Cook farro according to package instructions or add aromatics for extra flavor.
• Adjust spices and salt throughout to taste.
• Substitute gluten-free grains like quinoa or millet for gluten-free option.
• Store leftovers in an airtight container for up to 3 days.
• Use store-bought dressing or pre-cut veggies to save time.