Farro and Kale Salad with Blistered Tomatoes
This farro and kale salad with blistered tomatoes is not just pretty to look at—it’s a delicious, nutrient-packed meal that will keep you full and energized for hours.
Equipment
- medium pot
- colander
- baking sheet
- small bowl
Ingredients
Salad ingredients
- 2 quarts water
- 1 cup farro rinsed and drained
- 1 bunch curly kale (approximately 1 pound) stems removed and chopped
Blistered tomatoes ingredients
- 8 ounces grape tomatoes halved
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- zest of ¼ lemon
- freshly cracked black pepper
Dressing ingredients
- ¼ cup unsweetened applesauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
Garnishes (optional)
- fresh Italian parsley finely chopped
- vegan Parmesan
- lemon zest
Instructions
- Make the farro: In a medium pot, bring 2 quarts of water to a boil. Add the farro and return to a boil. Reduce the heat to medium high and continue to boil the farro, uncovered, stirring occasionally, for 35 minutes, or until the farro has an al dente texture (soft with some bite to it). Using a colander, drain off any water remaining in the pot. Return the drained farro to the empty pot and cover it to keep it warm.
- Make the tomatoes: While the farro is cooking, preheat the oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, toss the halved tomatoes with the lemon zest, garlic powder, oregano, and freshly cracked black pepper, to taste. Spread the coated tomatoes on the baking sheet. Roast the tomatoes for 20 minutes, or until they are just starting to blister and brown.
- Make the dressing: While the farro and tomatoes are cooking, add the applesauce, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, garlic powder, and oregano to a small bowl. Whisk until combined.
- Dress the farro: Add approximately half of the dressing to the pot of cooked farro and stir well to coat.
- Assemble the salad: Line individual serving plates or bowls with kale. Spoon the desired amount of farro on top of the kale. Top with blistered tomatoes. Drizzle additional dressing over each individual serving, to taste. Garnish with fresh Italian parsley, vegan Parmesan, and/or additional lemon zest.
Notes
- If your kale is not pre-washed and you need to rinse it, take the time to dry it before serving. A salad spinner makes this easy, but if you don’t have one, use a clean kitchen towel to blot the damp leaves.
- To avoid soggy leftovers, store the dressing in a separate container in the fridge and only add it to the salad when you are ready to eat it.