Recipe courtesy of Amanda Freitag
Recipe courtesy of Amanda Freitag
Watch how to make this recipe.
Kale and Farro Salad with Aged Goat Cheese
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 204
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 5 mg
- Sodium
- 469 mg
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 204
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 5 mg
- Sodium
- 469 mg
Ingredients
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.
