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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!