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Farro & Vegetable Salad

Yields6 Servings

 2 cups vegetable stock, low sodium
 1 cup uncooked farro
 2 tbsp olive oil
 1 tsp olive oil
 1 ½ tbsp lemon juice (about half a lemon)
 ¾ tsp Dijon mustard
 ½ tsp black pepper
 ¼ tsp salt
 4 cups lacinato kale, ribs removed, sliced thin
 1 medium/large sweet potato, peeled, medium dice
 ½ cup apple, medium dice
  cup manchego cheese or parmesan cheese (freshly grated)
 2 tbsp roasted sunflower seeds

Combine vegetable stock and farro in a medium sauce pan. Bring to a boil then reduce to a simmer, covered, until liquid is absorbed; about 20 minutes.


Preheat oven to 425 degrees.


Roast potato: peel and medium dice sweet potato. Toss with 1 teaspoon olive oil. Spread out onto a sheet pan. Roast for 20 minutes, until fork tender and begins to brown on edges.


Prep ingredients: Remove ribs from kale. Slice into thin strips. Medium dice apple. Shred cheese.


Make dressing: Combine 2 tablespoons olive oil, lemon juice, Dijon mustard, black pepper and salt in a small bowl. Whisk to combine.


Allow farro and sweet potatoes to cool (place in refrigerator to speed up the process).


Add all ingredients to a large bowl: grains, kale, potatoes, apples, seeds, cheese and dressing. Toss to combine.


Note: You can roast potatoes and make farro the day before and use cold from your refrigerator.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 265
% Daily Value *
Total Fat 7.8g12%

Saturated Fat 2.5g13%
Cholesterol 6.2mg3%
Sodium 222.4mg10%
Total Carbohydrate 37.2g13%

Dietary Fiber 5.2g21%
Sugars 5.3g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.