Winter Farro and Kale Salad

Get setIngredients

• 1 cup dry farro
• 1 head of broccoli, cut into 1 inch florets
• 1 small red onion, roughly chopped
• 1/2 tbsp avocado oil (or any neutral high heat oil)
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp dry basil
• 1/2 tsp dry thyme
• 2-3 cups kale, destemmed and roughly chopped
• 1/4 cup pomegranate seeds
• 1/4 cup pepitas
• 1, 15 oz can of chickpeas, rinsed and drained
• Salt and pepper to taste
• 1 large clove garlic, crushed
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• Juice and zest of 1 lemon
• 2 tsp maple syrup
• 1/4 tsp red pepper flakes, optional
• 1 tsp dry oregano

Recipe yield: 4. Shown for cooking scale, not as a health score.

Make itInstructions

1. Bring a large sauce pan of salted water to a rapid boil. Add in your farro and allow to cook for 15-17 minutes (taste a grain and see if you want to cook it longer, this is just my preferred chewiness). Once cooked al dente, drain your farro through a sieve and then spread the farro out on a parchment lined baking tray to cool and dry.

2. Set oven to 400F. Place broccoli and onion on a lined baking tray with the listed spices and herbs, avocado oil and a pinch of salt. Give a good toss to coat and place in the oven for about 15 minutes.

3. While the vegetables bake, make your dressing. Combine all the dressing ingredients in a small bowl or jar and mix well.

4. Now, prep your salad. Start by adding your kale to a large mixing bowl with 1-2 teaspoons of the dressing. With your hands, massage or rub the kale until the kale softens and turns a bright green. Top with the roasted vegetables, pomegranate, pepitas, chickpeas and dressing along with a pinch of salt and pepper. Give everything a good toss to coat and serve.

Adapted from plantbasedrdblog.com