Photo by Quentin Bacon, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan
If you have been following me for a while you have seen this one before—but it’s a good one to be reminded of as it’s perfect for the fall and winter season. This farro salad is a lovely, layered, complete-meal salad made with tender, nutty farro, hearty kale, juicy grapes, walnuts, and feta cheese. You can layer it in one large dish, or in individual jars like this to take to work, or just to have in the fridge to grab whenever.
Layered Farro Salad
1 cup farro
11/4 cups walnut pieces
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups shredded kale leaves
1/2 cup finely diced red onion
1/4 cup finely chopped fresh Italian parsley leaves
11/4 cups crumbled feta cheese (6 ounces)
2 cups quartered red or black grapes
Cook the farro according to the directions on the package. Drain well, then place in the refrigerator to cool completely.
Toast the walnuts in a dry skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, 3 to 5 minutes. Set aside to cool, then chop.
In a small bowl, whisk together the oil, lemon juice, salt, and pepper. Place the kale in a medium bowl, add half of the dressing, and toss to combine. Add the onion, parsley, and remaining dressing to the farro and toss to combine.
To assemble the salad, place the farro in the bottom of a large glass bowl, patting down slightly. Add the kale on top. Sprinkle with the feta cheese. Then layer with the grapes and finally the walnuts. Alternatively, make individual salads by layering the ingredients in wide-mouthed 12-ounce (500 ml) jars.
Makes 8 servings
Serving size: 11/4 cups; Per serving: Calories 370; Total Fat 24g (Mono Fat 7.7g, Poly Fat 9.6g, Sat Fat 5.6g); Protein 11g; Carb 30g; Fiber 5g; Cholesterol 20mg; Sodium 300mg; Excellent source of: Fiber, Copper, Manganese, Protein, Vitamin A, Vitamin C, Vitamin K; Good source of: Calcium, Chloride, Folate, Iron, Magnesium, Molybdenum, Phosphorus, Riboflavin, Thiamin, Vitamin B6
The salad will keep in the refrigerator, covered tightly, for up to 3 days.
Copyright 2016 Ellie Krieger All rights reserved