Kale Farro Salad with Ranch Dressing
Servings 6 as a side or 4 as a meal
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!
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).
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.
Notes
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.