Kale and Farro Salad with Aged Goat Cheese

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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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