I’m loving all the summer salads lately! This Kale Grape and Farro Salad is so refreshing and it’s packed with healthy ingredients. Speaking of, have you guys tried farro yet? Farro is a whole grain and part of the wheat family. I like to eat it in soups and salads and it’s even good enough to eat plain, in place of things like brown rice. Many grocery stores are starting to carry it now, you can usually find it by the rice and quinoa.
I love that the farro adds some body to this salad to make it more filling. It also adds a nice chew and flavor. Then I love those cold crisp, sweet grapes paired with the salty tangy feta. And you know I wouldn’t leave out the nuts, I hardly now how to make a salad without them. I originally want to go with the full grown kale here but I decided the flavor was to harsh and overbearing for this salad so I went with baby kale instead. Baby kale is always a good choice. Then it’s finished off with a simple vinaigrette that brings it all together. Trust me this is a salad you don’t want to miss out on! Try it before summer is over!
Kale Grape and Farro Salad with Feta and White Wine Vinaigrette
Yield: About 5 servings
- 1/4 cup + 2 Tbsp olive oil
- 3 Tbsp white wine vinegar
- 2 Tbsp honey
- 1 1/2 tsp dijon mustard
- 1 Tbsp minced shallot
- 3/4 cup dry farro, cooked according to directions on package and cooled
- 5 oz. baby kale
- 12 oz. red grapes, halved (about 2 cups if small or 3 if large)
- 4 oz. feta, crumbled
- 3/4 cup walnuts, chopped and toasted
For the dressing:
In a jar combine olive oil, white wine vinegar, honey, mustard, shallot and season with salt to taste (about a heaping 1/4 tsp). Cover with lid and shake to blend. Chill until ready to serve.
For the salad:
Add kale, cooked farro, grapes, feta and walnuts to a salad bowl. Pour over dressing and toss to evenly coat. Serve immediately.
Recipe source: Cooking Classy