Easy Mediterranean Farro Salad with Mint Vinaigrette (Edit recipe)

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This Mediterranean Farro Salad is healthy, hearty, and made with fresh kale, pomegranate, feta, and a simple and light mint vinaigrette. The farro has a satisfying chew, and the fresh kale, salty feta, and sweet and tart pomegranate seeds brighten up the flavors and textures. It all gets tossed with a minty vinaigrette. This recipe is also easy and quick to make because it uses quick cooking farro, ensuring that eating healthier won’t cut into your down time either. We like to serve this as is or alongside roasted salmon or spiced chicken.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

11

Serves: 6

Ingredients

8.8 oz Farro, quick-cook or 10-minute (makes 3 cups cooked farro)
3 cups Kale, shredded Tuscan (ribs removed, leaves cut into thin strips)
.5 Red Onion, small
1 cup Feta Cheese, crumbled
1 Pomegranate, (seeds only; about 1-2 cups)
1 tsp Olive Oil, (optional for massaging kale)
1 cup Mint Leaves, loosely packed
.5 cup Olive Oil
.25 cup Lemon Juice
2 tsp Pure Maple Syrup
.25 Salt, 5 tsp

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the farro to a pot with boiling water. Cook the farro according to the package instructions, drain off the water, then let it cool to a warm, rather than hot, temperature.
While the farro is cooking, add the vinaigrette ingredients to a high sided container and blend with an immersion blender until smooth. You can also use a personal blender or regular blender. If you don't have those appliances, you can use a food processor or mince the mint finely by hand and whisk it with the other ingredients, but these methods don't work quite as well.
Add the shredded kale to a bowl and drizzle it with a teaspoon of olive oil. Massage the oil into the kale for 30 seconds to tenderize it and remove some of its bitterness. You can skip this step if you like crunchy, raw kale or if your kale is shredded super finely already.
Add the sliced onions, pomegranates, crumbled feta, and farro to the kale and toss everything together.
Toss the grain salad with the mint vinaigrette. You can add as much dressing or as little as you like, but note that the farro will likely soak up some of the vinaigrette.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	393
Fat:	27 g
Carbohydrates:	26 g
Protein:	15 g
Cholesterol:	21 g
Sodium:	612 mg
Fiber:	7 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.