You’re going to love this delicious and nutritious kale and farro salad recipe! It’s full of hearty greens and chewy whole grains, plus flavorful toasted almonds, crumbled goat cheese, dried cherries and tangy vinaigrette. Recipe yields 4 large salads or up to 8 side salads.
Vinaigrette
Recipe inspired by the winter farro salad at French Market in Prairie Village, Kansas.
Make it gluten free: Substitute wild rice (cooked according to package directions) for the farro. Long-grain brown rice would be ok, too.
Make it dairy free/vegan: Omit the goat cheese. If you really want a creamy element, you could drizzle a little bit of my vegan sour cream over individual servings.
Make it nut free: Replace the almonds with pepitas (green pumpkin seeds) or sunflower seeds.
Recipe from Cookie and Kate: https://cookieandkate.com/farro-kale-goat-cheese-salad-recipe/