Move over, quinoa bowls, you’ve got some competition! This light and refreshing kale salad recipe features another awesome grain: farro. It’s rice-like in texture and has the same calories and protein as quinoa, but with less fat and more calcium. (Booyah!) Farro’s nutty flavor pairs perfectly with salty, toasted pistachios (a heart-healthy nut) and kale massaged with a tangy Dijon vinaigrette. Since kale is relatively sturdy, you can dress your salad right away and eat it up to two days later with no risk of soggy greens. Make-ahead lunch has never been more enticing.
Pistachio, Farro and Kale Salad Recipe
Prep time: 20 minutes
Cook time: 30 minutes
1 cup farro
1 clove garlic, crushed
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
Salt and pepper to taste
2/3 cup toasted pistachios
1/3 cup parsley
3 stalks celery, finely chopped
2 cups kale, shredded
- In a pot over medium heat, simmer the farro and five cups water for 25 to 30 minutes until the farro is softened but still slightly chewy. Drain in a colander and rinse with cold water to cool.
- In a small bowl, whisk together the crushed garlic, mustard, olive oil and vinegar. Season with salt and pepper.
- In a larger bowl, combine the pistachios, shredded kale, chopped parsley and celery. Toss with the dressing and serve.
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