The earthy farro, nutrient-dense kale, sweet figs, and crunchy toasted almonds in this Toasted Farro Salad with Kale and Figs go so well together. The tangy balsamic dressing brings it all together. This salad is both healthy and tasty, and it can be eaten on its own or with other foods.
Ingredients: 1 cup farro. 2 cups water. 2 cups kale, chopped. 6-8 fresh figs, quartered. 1/4 cup chopped almonds, toasted. 1/4 cup crumbled feta cheese. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: Run cold water over the farro and let it drain. Rinse the farro and add 2 cups of water to a medium-sized saucepan. Bring to a boil, then lower the heat, cover, and let it cook for 20 to 25 minutes, or until the farro is soft. Take out any extra water and let it cool down. Cook the farro and put it in a large bowl. Add the chopped kale, quartered figs, toasted almonds, and crumbled feta cheese. To make the dressing, mix the extra-virgin olive oil and balsamic vinegar in a small bowl with a whisk. Add pepper and salt to taste. Pour the dressing over the salad, then toss everything together until it's well mixed. As a side dish or a light meal, serve right away. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
William Dobbie