Kale and Farro Salad with Aged Goat Cheese

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup farro
  • 1 1/2 cups water or vegetable stock
  • Salt and freshly ground black pepper
  • 1 bunch Tuscan kale
  • 1/4 cup fresh pomegranate seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • Juice of 1 lemon
  • 1/4 cup aged goat cheese, shaved, or Parmesan
Directions

Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain. Transfer to a bowl, season with salt and pepper and let cool.

Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.


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    This recipe is featured in:

    Cookout Sides & Salads