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A vibrant Farro Kale Salad With Goat Cheese, tossed with plump raisins and green pumpkin seeds in a white bowl.
Layla

Mediterranean Farro & Kale Salad with Tangy Goat Cheese

This vibrant and satisfying Farro Kale Salad combines chewy farro, tender massaged kale, sweet roasted bell peppers, crunchy pecans, and creamy goat cheese, all tossed in a bright lemon-herb vinaigrette. A perfect make-ahead lunch or light dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Farro
  • 1 cup farro semi-pearled or pearled
  • 3 cups vegetable broth or water
  • 1/2 tsp salt
For the Roasted Vegetables
  • 1 large red bell pepper cored and thinly sliced
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Lemon-Herb Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp honey or maple syrup
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Salad Assembly
  • 5 oz fresh kale destemmed and chopped (about 4-5 cups packed)
  • 1/2 cup pecans toasted and roughly chopped
  • 4 oz goat cheese crumbled

Equipment

  • Large Pot
  • Baking Sheet
  • Large Mixing Bowl
  • Small Bowl or Jar
  • Whisk

Method
 

Cook the Farro and Roast Bell Peppers
  1. Rinse farro under cold water. In a medium pot, combine farro, vegetable broth (or water), and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the farro is tender but still has a slight chew. Drain any excess liquid if necessary and set aside to cool slightly.
  2. While the farro cooks, preheat your oven to 400°F (200°C). Toss the sliced red bell pepper with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized, flipping halfway through. Set aside to cool.
Prepare the Lemon-Herb Vinaigrette
  1. In a small bowl or jar, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, honey (or maple syrup), 1/4 tsp salt, and 1/8 tsp black pepper until well combined and emulsified. Set aside.
Assemble the Farro Kale Salad
  1. In a large mixing bowl, add the destemmed and chopped kale. Pour about half of the prepared vinaigrette over the kale. Using your hands, massage the kale for 1-2 minutes until it softens and becomes a darker green. This step is crucial for tenderizing the kale.
  2. Add the slightly cooled farro, roasted bell peppers, and chopped pecans to the bowl with the massaged kale. Pour the remaining vinaigrette over the salad.
  3. Gently toss all the ingredients until everything is evenly coated.
  4. Just before serving, crumble the goat cheese over the salad. Toss lightly once more to distribute the goat cheese.

Notes

This salad is excellent served immediately or can be prepared a day in advance. If making ahead, store the goat cheese separately and add just before serving to maintain its texture. To toast pecans, spread them on a dry baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Let cool before chopping. Feel free to add other vegetables like cherry tomatoes, cucumbers, or chickpeas for extra flavor and protein.