Description
Festive Fall Farro Salad with Kale, Cranberries, Pecans & Goat Cheese is a vibrant and wholesome dish that captures the essence of autumn. This delightful salad features nutty farro, earthy kale, sweet cranberries, crunchy pecans, and creamy goat cheese, all tossed in a zesty dressing. It’s perfect for holiday gatherings or as a nourishing meal any day of the week.
Ingredients
Scale
- 1 cup farro (pearled)
- 2 cups kale, chopped
- 1 cup dried cranberries (unsweetened)
- 1 cup pecans, chopped
- 4 oz goat cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- Salt and pepper to taste
Instructions
- Rinse farro under cold water, combine with 3 cups water in a saucepan, bring to boil. Lower heat and simmer uncovered for about 25 minutes until tender. Drain excess water.
- Chop kale and massage gently to soften.
- In a dry skillet over medium heat, toast pecans for about 5 minutes until fragrant.
- Whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
- In a large bowl, mix cooked farro, kale, cranberries, pecans, and goat cheese. Drizzle with dressing and toss gently.
- Serve immediately or chill for about 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg