Farro Kale Salad with Roasted Carrots
Looking for a hearty yet healthy dish that combines nutty flavors and vibrant greens? This warm farro and kale salad with roasted carrots is the perfect answer. It's a delightful mix of textures and tastes, making every bite a satisfying experience.
Ingredients
- 1 cup farro, rinsed
- 2 cups water or vegetable broth
- 2 cups kale, chopped
- 3 large carrots, peeled and cut into sticks
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/4 cup feta cheese, crumbled (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Farro: In a medium saucepan, combine farro and water or vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until tender. Drain any excess liquid if necessary.
- Roast the Carrots: Preheat the oven to 425°F (220°C). Toss carrot sticks with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Prepare the Kale: While the farro and carrots are cooking, massage the chopped kale with a pinch of salt and a drizzle of olive oil until it becomes tender.
- Combine Ingredients: In a large bowl, mix the cooked farro, roasted carrots, and kale. Add lemon juice, apple cider vinegar, and the remaining olive oil. Toss well to combine.
- Serve: Top the salad with crumbled feta cheese and fresh parsley if desired. Serve warm.
Cook’s tips
- Rinse farro thoroughly before cooking to remove any grit.
- Massage kale with olive oil and salt for at least 2 minutes to tenderize it.
- Roast carrots in a single layer on the baking sheet for even caramelization.
- Let the salad sit for 5 minutes before serving to allow the flavors to meld.
Substitutions
- Use quinoa or brown rice instead of farro.
- Substitute kale with spinach or Swiss chard.
- Replace feta with goat cheese or omit for a vegan version.
- Use balsamic vinegar instead of apple cider vinegar.
- Add toasted almonds or walnuts for extra crunch.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold.
Frequently asked questions
Can I make this salad ahead of time?
Yes, you can prepare the components ahead, but it's best to combine just before serving to keep the kale crisp.
Is farro gluten-free?
No, farro is a type of wheat, so it contains gluten. For a gluten-free option, use quinoa or brown rice.
Can I use pre-cooked farro?
Yes, you can use pre-cooked farro to save time. Simply skip step 1 and add the cooked farro directly.
How do I know when farro is done?
Farro is done when it is tender but still chewy, typically after 25-30 minutes of simmering.
