This warm salad comes together in one pot and is a super comforting and delicious way to get in some greens. Farro gets cooked with leeks until perfectly chewy and tender. Dried figs get stirred into the warm farro to plump up and add a delicious sweetness that balances out the bitter radicchio and kale. As always, hearty dinner salads are all heavily dependent on the toppings you put on it – so don’t skimp on the nuts, cheese, and herbs!
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 2 People
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- ¼ cup + 1 tbsp olive oil
- 1 leek, dark green part removed, white/light green part thinly sliced
- 1 tsp kosher salt, divided
- 1 cup farro*
- 2 cups water
- ½ cup chopped dried figs (or other dried fruit)
- 6 cups thinly sliced radicchio or kale
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- ½ teaspoon black pepper
- 1 cup crumbled feta or goat cheese
- ½ cup toasted almonds, chopped
- Fresh parsley, chopped (optional)
- * Bob’s red mill has the best farro if you can find it. Some farro takes much longer to cook than others depending on how it has been processed, so use your judgment – you can always add more water and/or increase the cook time if needed.
- Note: if you’re very hungry and not adding any cooked protein to this salad, then it can serve 2 (maybe 3) people. To bulk it up and increase protein, add some chopped chicken, steak, or sausage on top. For vegetarians, add a couple of boiled eggs, cooked lentils, or beans.
Instructions
- In a medium or large pot, warm 1 tablespoon oil over medium heat. Add the leek and ½ teaspoon salt and cook for about 3 minutes, or until softened, stirring occasionally.
- Add the farro and stir it around for a minute or so to toast the grains. Add water, then cover and bring to a boil over high heat, then reduce to low/medium-low to maintain and simmer for 20 minutes (see farro note) or until farro is cooked through. Remove the lid and let it simmer for 5-7 more minutes, or until the water has evaporated (it’s okay if it’s wet, you just don’t want it soupy).
- Stir in the figs and let them rest in the warm farro for a minute to hydrate. Stir in the radicchio and/or kale, remaining ½ teaspoon salt, remaining ¼ cup oil, lemon, balsamic, and black pepper and toss to combine.
- Serve warm topped with plenty of cheese, nuts, herbs (if using), and some more black pepper.
Items you can prep ahead (optional)
- Thinly slice the white/light green part of 1 leek
- Thinly slice 6 cups radicchio or kale
- Chop ½ cup dried figs
- Toast ½ cup almonds + chop
- Chop fresh parsley (for topping, optional)
Substitutions:
- To make it gluten free, substitute the farro with 1 cup of quinoa and cook it like you would quinoa (use 1.5 cups of water and simmer, covered, for 15 minutes). You may need to add a bit more lemon, vinegar, and salt – so use your taste buds!
- Use 2 medium shallots or ½ yellow onion in place of leeks.
- Any dried fruit can be used in place of figs – apricots, cranberries, cherries. You could also just add fresh fruit like chopped apple or pear (I would add this on top of your salad rather than mix it in).
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Warm up leftover salad in the microwave until just warm. Top with all the toppings and a squeeze of lemon.
- To bulk it up and increase protein, add some chopped chicken, steak, or sausage on top. For vegetarians, add a couple of boiled eggs, cooked lentils, or beans.
