Updated: Oct 26, 2020
Everyone needs a fall staple salad that you can throw together to accompany a broad array of mains OR serve as the main itself !
4-5 handfuls of baby kale
1/2 cup dry farro
1 honeycrisp apple, cut into small pieces
2-3 tablespoons goat cheese
1/4 cup pecans (walnuts work well too!)
Balsamic Vinaigrette Dressing:
6 tablespoons olive or avocado oil
4 tablespoons balsamic vinegar (I like fig balsamic if you can find it)
1 tablespoon honey
1 tablespoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon onion powder or grated shallot
Add a quart of water to a pot and bring it to a boil. Add a generous pinch of salt and a teaspoon of oil. Add in the farro, bring it back up to a boil and let it boil uncovered until soft (20-30 minutes) - Once its done, drain and return to the pot to heat on low until until the excess water has dried off.
Add the dressing ingredients to a small bowl or mason jar, whisk or shake until fully mixed.
Roughly chop the pecans and then lightly toast them over medium low heat for only a couple of minutes (careful or they'll burn) !! Stir or toss frequently and set aside.
Mix a couple spoons of dressing and all of the toasted pecans into the farro, stir it all together.
In a salad bowl, toss together the kale and farro. Top with apple & goat cheese and drizzle on a few tablespoons of dressing.
Serve as a side salad or make it a whole meal by adding chicken, chickpeas or other protein !