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Festive Fall Farro Salad with Kale, Cranberries, Pecans & Goat Cheese

Festive Fall Farro Salad with Kale, Cranberries, and Goat Cheese

This Festive Fall Farro Salad with Kale, Cranberries, Pecans & Goat Cheese combines vibrant flavors for a delightful experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups farro rinse before cooking
  • 1 cup chopped kale
  • 1/2 cup toasted pecans toast in sauté pan
  • 1/2 cup dried cranberries or cherries
  • 1/3 cup chopped scallions
  • handful parsley, chopped
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup crumbled feta or goat cheese

Equipment

  • pot
  • Sauté Pan
  • Large bowl
  • fine mesh strainer

Method
 

  1. Bring a pot of salted water to a boil. Add farro and cook for about 15 minutes until tender, stirring occasionally. Drain well in a fine mesh strainer and set aside to cool.
  2. Toast the pecans over medium-low heat in a sauté pan, stirring often to prevent burning, for about 5 minutes.
  3. Add chopped kale to a large bowl and massage until slightly wilted.
  4. Add cooled pecans, cooled farro, cranberries, parsley, and scallions to the bowl with the kale and mix.
  5. Add lemon juice, olive oil, salt, and pepper and mix again.
  6. Lastly, fold in the crumbled feta or goat cheese. Enjoy room temperature or chilled.

Nutrition

Serving: 1serving

Notes

Feel free to customize your salad with other ingredients like roasted sweet potatoes or diced apples for added flavor and texture.

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