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Zucchini Kale Farro Salad

Prep Time 15 minutes
Cook Time 10 minutes
to cook the farro 30 minutes
Servings 4

Ingredients

  • 1 cup farro 2 ½ cups cooked
  • ¼ cup + 1 tbsp olive oil, divided
  • 1 lb zucchini/summer squash (about 3), thinly sliced (about 4 cups worth)
  • 1 clove garlic, chopped
  • 1 ¼ tsp kosher salt, divided
  • 1 bunch kale about 2 cups finely chopped, see instructions
  • 1 cup finely grated parmesan
  • 3 tbsp lemon juice
  • ½ cup toasted almonds, chopped

Items you can prep ahead (optional)

  • Toast ½ cup nuts
  • Cook 1 cup farro
  • Thinly slice 3 zucchini
  • Finely chop kale in the blender
  • Grate 1 cup parmesan
  • Cook zucchini
  • Make salad

Instructions

  • In 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-low and simmer rapidly for 20-30 minutes, or until tender. Drain and transfer to a large bowl to cool.
  • In a large skillet, warm 1 tablespoon oil over medium-high heat. Add the zucchini and ½ teaspoon salt and cook for 7-10 minutes, stirring occasionally, or until tender. Remove from heat and stir in the garlic.
  • Remove the stems from 1 bunch of kale. Add the leaves to a high-speed blender and blend (using the tamper tool to push it down) until finely chopped. You should have about 2 cups.
  • In the large bowl with the farro, add the zucchini, kale, parmesan, remaining ¼ cup olive oil, lemon, and remaining ¾ teaspoons salt. Toss to coat. Taste and add more salt, if needed.
  • Serve topped with almonds and freshly ground black pepper.

Notes

Substitutions:

  • To make vegan, skip the parmesan cheese and add an extra ½ teaspoon of salt (to taste).
  • To make gluten-free, use your favorite gluten-free grain in place of the farro (short grain brown rice would work best).
  • I love the zucchini here, but you could use any seasonal sauteed veggies (about 4 cups worth chopped raw veggies).
  • Feel free to skip the kale entirely if you’d like. 

Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • This salad is best when it’s just barely warm, so I recommend popping it in the microwave for a few seconds to take the chill off before eating leftovers.
  • Top it with a fried egg!
  • Toss in some arugula with the leftovers (just add an extra glug of olive oil and sprinkle of salt).
  • It pairs really well with the Spice Beet Burgers or Chickpea Beet Burgers (with the Yogurt Feta Sauce!).