Description
This Festive Fall Farro Salad with Kale, Cranberries, Pecans & Goat Cheese is a vibrant and nutritious dish perfect for autumn gatherings. It combines hearty farro, fresh kale, sweet cranberries, crunchy pecans, and creamy goat cheese to create a delightful flavor and texture profile.
Ingredients
Scale
- 1 1/2 cups uncooked farro
- 1 1/2 cups chopped kale (remove stems)
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries or cherries
- 1/3 cup chopped scallions
- handful of parsley
- chopped
- 1/2 cup crumbled feta or goat cheese
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Cook the farro according to package instructions until tender. Drain and let cool.
- In a large bowl, combine the cooked farro, chopped kale, toasted pecans, dried cranberries, scallions, parsley, and goat cheese.
- In a small bowl, whisk together lemon juice, olive oil, honey or maple syrup, black pepper, and salt.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
Feel free to substitute quinoa for farro or add your favorite nuts and fruits for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 355 kcal
- Sugar: 9 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 10 mg
Keywords: Festive Fall Farro Salad, Farro Salad, Kale Salad, Thanksgiving Salad, Healthy Salad, Autumn Recipes