Farro and Kale Salad with Goat Cheese

Another kale salad? Yep. I can’t stop consuming this one. It has lots of tender rubbed kale, chewy prepared entire grains, appetizing fallen apart goat cheese, toasted almonds and dried cherries. The vinaigrette is purposefully zippy, and it brings everything together.

This salad is a dead ringer for among my preferred Kansas City salads, the winter season farro salad at French Market. It’s a comfortable location with grab-and-go salads, incredible pastries and crêpes. The lady behind the counter normally has a charming French accent. We frequently stop there on our escape of town for healthy roadway treats.

kale, before and after chopping

I have actually ended up being rather enamored with their farro salad. Because it’s identified “winter season,” I believed I ‘d much better create a homemade variation prior to it’s far too late. Here it is!

This salad would be a terrific hearty vegetarian alternative on your Easter table. It likewise loads terrific for work lunches and spring picnics. Be careful, it’s tough to stop consuming it when you begin.

massaged kale and cooked farro

Salad Notes & Tips

  • Farro cook times can differ, depending upon whether you purchase pearled, semi-pearled or entire farro. In some cases it’s tough to understand which one you have, so inspect the cook time on the label or simply check the farro regularly for doneness after about 15 minutes has actually passed.
  • While the farro cooks, you can deal with the staying parts (blend together the dressing, toast the almonds, slice the dried cherries, and massage the kale).
  • Yes, I simply stated “massage the kale.” Spraying the sliced kale with a couple of dashes of salt and consistently scrunching it in your hands till darker greens assists do 2 things. One, it makes the kale taste less bitter and “raw.” 2, it makes the kale more soft and simpler to consume, that makes a huge distinction!
  • Keep a careful eye on the almonds as they toast in the frying pan, and stir frequently. They can go from golden brown to charred rapidly. Newly toasted nuts include lots of mouthwatering taste and extra-crisp texture do not avoid this action!
  • As soon as you have actually drained pipes the prepared farro, stir the vinaigrette and dried cherries into the warm farro. The farro will soak up a few of that scrumptious vinaigrette taste, and the heat will temper the garlic. The wetness and heat will likewise assist plump up the cherries a bit.
  • Last but not least, wait till the farro is practically entirely cool to stir it into the kale and include goat cheese. Otherwise, the goat cheese will melt, and your salad will not be rather as quite. You can serve the salad instantly, or let it marinade in the refrigerator for a couple of hours.

how to make kale farro salad

kale, farro and goat cheese salad recipe

Please let me understand how this salad ends up for you in the remarks! I truly enjoy hearing from you.

Searching for more kale salads? You’ll discover more kale salad dishes here.

kale farro salad recipe

Farro and Kale Salad with Goat Cheese

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 25 minutes
  • Overall Time: 45 minutes
  • Yield: 4 big salads 1 x
  • Classification: Salad
  • Approach: Stovetop
  • Food: Vegetarian

4.9 from 99 evaluations

You’re going to enjoy this scrumptious and healthy kale and farro salad dish! It has lots of hearty greens and chewy entire grains, plus tasty toasted almonds, fallen apart goat cheese, dried cherries and appetizing vinaigrette. Dish yields 4 big salads or as much as 8 side salads.



  • 1 cup raw farro, rinsed
  • 1/4 teaspoon great sea salt
  • 1 huge lot curly green kale, ribs eliminated and sliced into little, bite-sized pieces
  • 1/2 cup raw chopped almonds
  • 1/3 cup approximately sliced dried cherries or cranberries
  • 4 ounces goat cheese, fallen apart


  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon + 1 teaspoon sherry vinegar or red white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, pushed or minced
  • 1/4 teaspoon great sea salt


  1. To prepare the farro, in a medium pan, integrate the rinsed farro with a minimum of 3 cups water (sufficient water to cover the farro by a number of inches). Include the salt, bring the water to a boil, then lower the heat to preserve a mild simmer. Prepare till the farro hurts to the bite however still happily chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain pipes off the excess water and reserved.
  2. On the other hand, put the sliced kale in a big serving bowl. Spray it with a couple of dashes of salt and massage it with your hands by scrunching up big handfuls at a time till it’s darker and more aromatic (this makes the kale taste less bitter and makes it simpler to consume). Reserve.
  3. To toast the almonds, put them into a little frying pan. Prepare over medium heat, stirring regularly (cautious, they can burn), till the almonds are aromatic and beginning to turn golden on the edges, about 4 to 5 minutes. Put the almonds into the bowl of rubbed kale.
  4. To prepare the vinaigrette, merely blend the active ingredients together in a liquid measuring cup or little bowl. Reserve.
  5. Once the farro has actually been prepared and drained pipes, stir in the sliced dried cherries (so they have an opportunity to plump up a bit) and vinaigrette (the heat will temper the garlic a bit).
  6. Once the farro has actually cooled off to space temperature level or near it, stir it into the kale mix. Carefully collapse the majority of the goat cheese into the salad and gently stir. Taste, and if the salad does not taste incredible yet, stir in more vinegar by the teaspoon till it does.
  7. Collapse the staying goat cheese on top of the salad. Serve without delay, or cool for later on. This salad keeps well for 4 to 5 days in the fridge, covered.


Dish influenced by the winter season farro salad at French Market in Grassy Field Town, Kansas.

Make it gluten totally free: Alternative wild rice (prepared according to package instructions) for the farro. Long-grain wild rice would be okay, too.

Make it dairy free/vegan: Leave out the goat cheese. If you truly desire a velvety aspect, you might sprinkle a bit of my vegan sour cream over private portions.

Make it nut totally free: Change the almonds with pepitas (green pumpkin seeds) or sunflower seeds.

▸ Nutrition Info

The info revealed is a price quote supplied by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

Check Out Complete Short Article https://cookieandkate.com/farro-kale-goat-cheese-salad-recipe/ .

Leave a Reply

Your email address will not be published. Required fields are marked *