Greek Baby Kale Salad with Farro

My husband had a salad with baby kale, farro, and artichoke hearts while at a restaurant recently and it was delicious. Since it’s the New Year and we are trying to eat healthier, I decided to make my own baby kale salad with farro for lunch today. I used Mediterranean flavors by adding some kalamata olives, feta cheese, artichoke hearts, cucumbers, bell peppers, and tomatoes. I also decided to add some toasted pine nuts and baby spinach into the mix because I had some on hand. I whipped up a red wine vinaigrette with a little bit of Dijon for some tang and threw the whole thing together in less than 20 minutes. Super easy, healthy, and delicious. I loved the combination of crunchy veggies and the chewy farro along with the greens. This salad was a hearty and delicious lunch that made me feel SO good after I ate it. Guess what I will be eating for lunch tomorrow?

How to Make a Greek Baby Kale Salad with Farro

Cook the farro per instructions in salted boiling water. Drain and set aside to cool completely.

Make the red wine vinaigrette by combining the olive oil, red wine vinegar, Dijon mustard, shallot, garlic, sugar, sea salt, and freshly cracked pepper together in a bowl; whisk until well combined. Set aside.

Combine the baby kale, baby spinach, cucumbers, kalamata olives, tomatoes, bell pepper, toasted pine nuts, and cooled farro together in a large bowl. Drizzle with the well-whisked vinaigrette, to taste. Toss to coat evenly. Place into serving bowls then top with feta crumbles and extra freshly cracked black pepper, to taste. Serve immediately. Enjoy.

Greek Baby Kale Salad with Farro

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Prep Time: 20 minutes

Total Time: 20 minutes

Course: Sides

Servings: 2

Author: Pam Nelson

Ingredients

• 
  
• Farro:
• ¼ cup instant farro cooked per instructions
• Sea salt to taste
• 
  
• Red Wine Vinaigrette:
• 2 tbsp olive oil
• 1 ½ tbsp red wine vinegar less if you want it less tangy
• 1 tsp Dijon mustard
• 2 tsp shallot finely diced
• 1 clove of garlic minced
• Sea salt and freshly cracked pepper to taste
• 
  
• Salad:
• 2 cups baby kale
• 2 cups baby spinach
• ¼ cucumber peeled & diced
• Handful kalamata olives halved
• Few grape tomatoes halved
• ¼ red bell pepper diced
• 1 tbsp toasted pine nuts
• Feta cheese to taste

Instructions

• Cook the farro

  per instructions in salted boiling water.
• Drain and set aside to cool completely.
• Make the red wine vinaigrette

  by combining the olive oil, red wine vinegar, Dijon mustard, shallot, garlic, sugar, sea salt, and freshly cracked pepper together in a bowl; whisk until well combined. Set aside.
• Make the salad

  by combining the baby kale, baby spinach, cucumbers, kalamata olives, tomatoes, bell pepper, toasted pine nuts, and 1/4 cup (more or less to taste) cooled farro together in a large bowl.
• Drizzle with the well-whisked vinaigrette, to taste. Toss to coat evenly.
• Place into serving bowls then top with feta crumbles and extra freshly cracked black pepper, to taste.
• Serve immediately. Enjoy.

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