Lemony Farro and Kale Salad with Feta

Published:  05/28/2017

Lemony Farro and Kale Salad with Feta

This delicious salad spotlights whole grain farro, which is a variety of wheat and kale, one of the healthiest foods around with many antioxidant and anti-inflammatory benefits! Farro is an excellent source of complex carbohydrates. And farro has twice the fiber and protein than modern wheat. Kale is the perfect leafy green for use in a salad as its sturdy structure holds up to dressing and will last for several days in the refrigerator.

• 
  1 cup farro: I use Trader Joe’s 10 Minute Farro. If that isn't available to you, use long-cooking farro
  
• 
  2 cups packed torn Tuscan, Purple or Curly kale leaves (about 2 ounces) I also buy this prepackaged at Trader Joe's
  
• 
  1/4 red onion, finely diced (about 1/4 cup)
  
• 
  1/4 cup packed parsley chopped
  
• 
  Finely grated zest of 1 lemon, plus 1 ½  tablespoons fresh lemon juice
  
• 
  3 tablespoons extra-virgin olive oil
  
• 
  Coarse salt and freshly ground pepper
  
• 
  1/4 cup crumbled feta
  

If using Trader Joe’s 10 Minute Farro or Spelt, cook according to instructions and let cool.

Or using long cooking grain, put about two to two and a half cups of salted water and the farro in a medium pot. Bring to a boil. Reduce to a simmer and cook with closed lid for 20 to 40 minutes or until tender to your liking. Drain if there's any leftover water. Let cool completely.

In a large bowl, mix lemon zest and juice and oil. Whisk well to blend.  Then add cooled farro, kale, onion, chopped parsley. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Refrigerate at least 30 minutes before serving. Salad can be stored in refrigerator up to 3 days.

Serves 6.

For a master whole grain pilaf recipe go here.