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Winter Farro & Kale Salad

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.