Toasted Pecan & Farro Salad

Everyone needs a fall staple salad that you can throw together to accompany a broad array of mains OR serve as the main itself !

You'll need

• 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

Instructions

1. 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.

2. Add the dressing ingredients to a small bowl or mason jar, whisk or shake until fully mixed.

3. 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.

4. Mix a couple spoons of dressing and all of the toasted pecans into the farro, stir it all together.

5. 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 !