This salad was inspired by a kale salad I had at Winona’s in Camden, Maine. It had thin ribbons of kale in a buttermilk dill dressing with the most delicious local beets and toasted seeds on top. My version combines chewy farro, kale, sweet roasted peppers, and crunchy cucumber in a yogurt based ranch-style dressing. It’s a hearty, veg-packed salad perfect as a side for grilling or to enjoy for lunches all week (with some added protein).
Ingredient highlight
Farro! This ancient whole grain has a chewy texture and nutty flavor, making it my favorite grain for grain salads. Since it’s a whole grain, it’s packed with fiber, B vitamins, vitamin E, iron, calcium, and protein.
NOTE: Farro cooking times will vary depending on the variety. Bob’s Red Mill farro is the best – “Our farro is very lightly scratched, as is traditional, to allow for a faster cooking time and to encourage the release of its starches during cooking, but it maintains its wholesome nutrients”.
Servings 6 as a side or 4 as a meal
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 1 cup farro (about 2.5 cups cooked)
- 1 bunch kale, stems removed, thinly sliced (6 cups)*
- ½ cup (5 oz) packed thinly sliced roasted red peppers**
- 1 small English cucumber, quartered lengthwise, thinly sliced (about 2 cups)**
- ½-1 cup chopped dill or parsley
- Toasted pumpkin seeds (optional, for topping)
- Goat cheese or feta (optional, for topping)
Ranch dressing:
- ½ cup plain whole milk Greek yogurt
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1 tsp kosher salt
- 1 tsp dried dill (AKA dill weed)
- ½ tsp garlic powder
- *I’ve come to realize I don’t love raw kale. So what I do is steam the kale for about 2 minutes, then chop that up and use it in salads. If you use raw kale, slice it super thin or chop it finely in your blender, then massage it with a bit of oil and salt to soften the leaves.
- **You can use any summer veggies in place of the roasted peppers and cucumbers. You can grill some veggies and throw them in or use a different raw crunchy veggie in place of cucumber (fennel, celery, etc….). You want about 3 cups worth.
- Note: ~ I like this salad best at room temp or a little warm (from the warm farro), but it can be eaten cold. If you prepped the farro ahead, you can warm it up before adding it to the salad, if you’d like!
Instructions
- n a medium pot, add the farro and enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to medium to maintain a rapid simmer for about 25 minutes or until the farro is cooked. Drain and set aside to cool off until just warm.
- Meanwhile, in a large bowl, add all of the dressing ingredients and whisk until combined.
- To the bowl, add the farro, kale, roasted peppers, cucumber, and herbs. Toss to combine. Taste and add more vinegar or salt, if needed.
- Serve topped with pumpkin seeds (if using), cheese (if using), and black pepper.
Items you can prep ahead (optional)
- Cook 1 cup farro
- De-stem and thinly slice 1 bunch kale
- Thinly slice ½ cup (6-7 oz) roasted red peppers
- Halve and thinly slice 1 small English cucumber (about 2 cups)
- Chop ½-1 cup dill or parsley
- Toast pumpkin seeds (optional)
- The salad can be made ahead, but I recommend throwing it together before eating if you’re having it for dinner or a cookout (warm up the farro first).
Substitutions:
- To make gluten-free, use brown rice in place of farro. Or use a gluten-free short pasta shape (2-3 cooked cups worth).
- To make vegan, use a vegan yogurt.
- Sub any grilled or roasted veggie for the jarred peppers. Grill the red peppers yourself or any other summer veg.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Enjoy it cold or let it come to room temp. Top with cheese, seeds, and pepper.
- Serve with a cooked/grilled sausage or any other protein for a balanced meal.
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