How to Cook Perfect Farro + Kale Salad W/ Lemon Parsley Vinaigrette

Farro + Kale Salad W/ Lemon Parsley Vinaigrette. For vinaigrette: combine all ingredients in a small bowl and mix well. Serve as a dressing on other salads or as a marinade for fish or chicken. Cook farro according to package directions.

Made with a simple lemon-miso vinaigrette, this combination of tender kale, chewy farro, and nutty chickpeas holds up very well for several days in the fridge. All I have to do come lunchtime is scoop a portion into a bowl. Farro cook times can vary, depending on whether you buy pearled, semi-pearled or whole farro. You can have Farro + Kale Salad W/ Lemon Parsley Vinaigrette using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Farro + Kale Salad W/ Lemon Parsley Vinaigrette

1. Prepare of salad.
2. Prepare 1 cup of Farro, uncooked.
3. It's 1 small of garden cucumber, peeled and sliced.
4. It's 1 of Lemon cucumber, peeled and sliced.
5. Prepare 1/4 of Red onion, diced.
6. Prepare 2 of Carrots, peeled and sliced.
7. It's 1 cup of Chopped kale.
8. It's of lemon parsley vinaigrette.
9. It's 1/4 cup of Fresh lemon juice (about 2 lemons).
10. Prepare 1/4 tsp of Lemon zest (about 1/2 lemon).
11. You need 3 tbsp of Olive oil.
12. It's 1/4 cup of Parsley, finely chopped.
13. You need 1/2 tsp of Dry mustard.
14. You need 1 tsp of Agave nectar.
15. You need 1 of Salt and pepper.

Farro & Vegetable Salad w/ Lemon Cilantro Vinaigrette. Inspired and adapted from a recipe by Jovial Foods. And, this recipe can most easily be halved. Almonds, for crunch and extra nuttiness.

Farro + Kale Salad W/ Lemon Parsley Vinaigrette step by step

1. For vinaigrette: combine all ingredients in a small bowl and mix well. Serve as a dressing on other salads or as a marinade for fish or chicken..
2. Cook farro according to package directions. Drain and refrigerate until needed..
3. Combine cucumbers, red onion, carrots, kale, and farro in a large bowl..
4. Pour in the dressing and mix well, making sure to massage the dressing into the kale..

Toasted pecans, walnuts, or pepitas would also be great here. And an apple cider Dijon vinaigrette, to tie it all together. If you're not vegan, crumbled feta or Parmesan shavings would be delicious here as well. So since Liz is always posting Greek recipes on her site, I instantly decided I needed to make a Greek salad, complimented by a tasty garlic-lemon vinaigrette. It's fresh, healthy, lemon-y, easy, and is also a great salad to make and enjoy year-round.

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