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Greek Baby Kale Salad with Farro
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4.5 from 2 votes

Greek Baby Kale Salad with Farro

Prep Time20 mins
Total Time20 mins
Course: Sides
Servings: 2
Author: Pam Nelson


  • Farro:
  • 1/4 cup instant farro cooked per instructions
  • Sea salt to taste

  • Red Wine Vinaigrette:
  • 2 tbsp olive oil
  • 1 1/2 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
  • 1/4 cucumber peeled & diced
  • Handful kalamata olives halved
  • Few grape tomatoes halved
  • 1/4 red bell pepper diced
  • 1 tbsp toasted pine nuts
  • Feta cheese to taste


  • 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.