Fall Kale & Farro Salad

By nanarose

Ingredients

• 1 cup uncooked farro
• 1 bunch lacinato kale, tough ribs removed & sliced into thin strips
• 1 1/2 cups walnuts
• 1 cup pomegranate seeds (from 1 pomegranate)
• 1 /2 cup dried cherries
• 1 recipe lemon oregano vinaigrette
• 2 teaspoons extra virgin olive oil
• salt & pepper

Preparation

Step 1

Instructions Combine farro with 2 cups water in a pot, bring water to a boil then lower to a simmer. Cook covered until farro is tender but still chewy, about 30 minutes. Drain and rinse farro under cold water. Preheat oven to 400 F. Lay out walnuts on a cookie sheet and toast until golden and fragrant, about 8 minutes. Allow walnuts to cool for a few minutes then roughly chop. In a large bowl, massage kale with 2 teaspoons olive oil and season with salt and pepper. Add farro to bowl and drizzle with half of lemon oregano dressing. Toss to thoroughly coat salad with vinaigrette then taste and add more as needed. Plate salad and top with walnuts, pomegranate seeds, and dried cherries.