Description
This vibrant Winter Farro & Kale Salad is a nutritious and satisfying dish that combines hearty farro, protein-rich chickpeas, and crunchy roasted vegetables. The addition of sweet pomegranate seeds adds a delightful burst of flavor, making this salad perfect for meal prep or as a festive side at gatherings. Tossed in a zesty garlic citrus dressing, it brings warmth and brightness to your table, ideal for chilly winter days.
Ingredients
Scale
- 1 cup dry farro
- 1 head of broccoli, cut into florets
- 1 small red onion, chopped
- 2–3 cups kale, destemmed and chopped
- 1/4 cup pomegranate seeds
- 1 can chickpeas, rinsed and drained
- 1 large clove garlic, crushed
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Juice and zest of 1 lemon
- 2 tsp maple syrup
- 1/2 tbsp avocado oil
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp dry basil
- 1/2 tsp dry thyme
- 1 tsp dry oregano
- Salt and pepper to taste
- 1/4 tsp red pepper flakes, optional
Instructions
- Cook the farro: In a large saucepan of boiling salted water, add farro and cook for 15-17 minutes until al dente. Drain and cool on a parchment-lined tray.
- Roast the vegetables: Preheat the oven to 400°F (200°C). Toss broccoli and onion with avocado oil and spices on a lined baking tray. Roast for about 15 minutes until tender.
- Prepare the dressing: Whisk together all dressing ingredients in a small bowl or jar until well combined.
- Assemble the salad: In a large mixing bowl, massage kale with 1-2 teaspoons of dressing until softened. Add roasted vegetables, chickpeas, pomegranate seeds, remaining dressing, salt, and pepper. Toss to combine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg