Ingredients
1 cup dry farro (or quinoa for gluten-free)
2 cups vegetable broth
1 large bunch curly kale, stems removed and chopped
1/2 cup dried cranberries
1 large Honeycrisp apple, diced
1/4 cup toasted pepitas (pumpkin seeds)
1/4 cup red onion, finely diced
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Step 1: Rinse the farro under cold water. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender. Drain any excess liquid and spread on a tray to cool.
Step 2: Place the chopped kale in a large mixing bowl. Drizzle with 1 teaspoon of olive oil and a pinch of salt. Use your hands to massage the kale for 2-3 minutes until it becomes soft and dark green.
Step 3: In a small jar or bowl, whisk together the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
Step 4: Add the cooled farro, dried cranberries, diced apple, red onion, and toasted pepitas to the bowl with the kale.
Step 5: Pour the dressing over the salad and toss thoroughly to ensure everything is well combined. Let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
Notes
To make this vegan, ensure your maple syrup is pure. For extra crunch, add toasted walnuts or pecans.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 345 kcal
- Sugar: 12g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: autumn harvest grain salad with cranberries, farro salad, fall salad recipe, cranberry kale salad
