Chopped Kale Salad with Apricots, Farro, and Garlic Vinaigrette

I’ve never been one for a New Year’s diet. That said, I do love a kale salad, and people kept getting mad at me for trying to post healthy stuff during the holidays, so here we are.

In my opinion, when it comes to kale salads, chopped dinosaur (aka lacinto) kale is king. It’s a durable leaf, so it holds up well for leftovers. That’s always a big plus for me. It’s also got a lovely flavor and isn’t too tough, unlike curly kale, which is pure trash. Just kidding, I’ll eat it on occasion. It’s just not my favorite.

When it comes to kale salads, though, I have very specific needs. I want it to be simple and light, but also packed with flavor. This salad had very few ingredients. It’s literally just kale, dried apricots, farro, parmesan cheese, pine nuts and a garlic vinaigrette. But the result is well balanced and delightful.

Serving recommendations

Now salads are always a little bit tricky. Are they a full meal, or are they a side? Well, you’ve got options with this one. I would say that if you treat it like a side, it’ll serve four, but if you treat it like a main course it’ll serve two. So if you want to serve it as a main course, plan accordingly.

Vertical shot of chopped kale salad with apricots and farro.
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Chopped Kale Salad with Apricots, Farro, and Garlic Vinaigrette

Course Main Course, Salad, Side Dish
Keyword kale salad, salad, vegetarian

Ingredients

  • 1/2 cup Farro
  • 1 bunch Dinosaur (lacinto) kale (chopped)
  • 1/4 cup Dried apricots (roughly chopped)
  • 1/4 cup Pine nuts
  • 1/2 cup Parmesan cheese (finely grated)
  • 1-2 cloves Garlic
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper (freshly ground)
  • 3 tbsp Olive oil
  • 3 tbsp Apple cider vinegar

Instructions

  • Cook the farro per the instructions on the bag/box.
  • While the farro is cooking, toast the pine nuts. Do so in a small pan on medium heat. They're ready when they start to smell nutty and look slightly golden and a big shiny. You'll want to keep a watchful eye on these, as they're expensive and burn rather quickly. When the pine nuts are done, remove them from heat and set them to the side.
  • Now make the dressing. Press the garlic and empty it into the bowl of a food processor. Then add the salt, pepper, olive oil and apple cider vinegar and blitz until combined.
  • Add the chopped kale and apricots, toasted pine nuts, grated parmesan, and farro to a medium sized bowl and toss to combine. Add the dressing and toss once more to coat, then enjoy!

In the event that you’re fiending for a chopped kale salad, I promise this is a good one! Of course, if you make it, I’d love to hear your thoughts on it either in the comments or on Instagram. Bonus points if you send or post a picture (ok, these points are totally arbitrary, but I do love a good picture).

Oh, and if you’re looking for more salads, check out this shaved Brussels sprouts salad! Or this summer harvest caprese! Or this stone fruit, tomato and burrata salad! They’re all good choices.

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