Kale and Farro Salad with Aged Goat Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 204
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 5
- Sodium
- 469
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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.