Farro Citrus Salad
25
Dec
Dec
Farro is a tasty nutty grain that adds flavor and protein to any salad
1 cup farro
2 tsp kosher salt
2 ½ cups water
16 oz baby kale
1 orange, peeled and sliced
1 blood orange, peeled & sliced
1 red pepper, sliced into long thin slices
1 red onion, sliced into long thin slices
½ cup pecans, toasted
Dressing:
½ cup olive oil
¼ cup apple cider vinegar
1 small red onion, sliced thinly
1 tbsp Dijon mustard
1 tbsp honey
Salt and freshly ground pepper to taste
Prepare farro:
1
In a medium saucepan, combine farro, salt and water. Bring to a boil & simmer over medium heat, stirring occasionally until farro is tender, about 35 Minutes- 45 Minutes. Remove from heat & drain any excess water.
Prepare dressing:
2
Place all ingredients in a container with lid. Shake to combine all ingredients.
Assembly:
3
Place baby kale in a large bowl. Toss cooked farro with 3 tablespoons dressing and add to the kale. Top with the oranges, peppers, onions, and toasted pecans. Gently toss with ¼ cup dressing, adding more as needed.
4
The farro and salad dressing can be prepared 2-3 days in advance and store in an airtight container in the fridge.
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Ingredients
1 cup farro
2 tsp kosher salt
2 ½ cups water
16 oz baby kale
1 orange, peeled and sliced
1 blood orange, peeled & sliced
1 red pepper, sliced into long thin slices
1 red onion, sliced into long thin slices
½ cup pecans, toasted
Dressing:
½ cup olive oil
¼ cup apple cider vinegar
1 small red onion, sliced thinly
1 tbsp Dijon mustard
1 tbsp honey
Salt and freshly ground pepper to taste