It’s time to try the new grain on the block, Farro! Served with pistachios, kale and a delicious dressing, this salad is just as tasty as it is healthy.
Move over quinoa, you have some competition! Although not gluten-free, farro has the same calories and protein, less fat, and more calcium per cup than quinoa. The rice-like grain is then topped with heart-friendly pistachios, the superfood kale (packed with vitamins, especially A, C, and K), and minerals to make a delicious salad. Even after tossing the salad with dressing, it can be enjoyed as a packed lunch up to 2 days later, without going soggy!
Farro, Kale, & Pistachio Salad
Ingredients
- 1 cup farro
- 1 clove garlic, crushed
- 1 tsp. Dijon mustard
- 1/4 cup extra virgin olive oil
- 3 tbsp. apple cider vinegar
- salt & pepper to taste
- 2/3 cup toasted pistachios
- 1/3 cup fresh parsley, chopped
- 3 stalks celery, finely chopped
- 2 cups kale, shredded
Instructions
- In a pot on medium heat, allow the farro and 5 cups water to simmer for 25- 30 minutes until the farro is softened but still slightly chewy. Drain in a colander and rinse with cold water to cool.
- In a small bowl whisk together the crushed garlic, mustard, olive oil, and vinegar. Season with salt and pepper.
- In a serving bowl, combine the pistachios, farro, shredded kale, chopped parsley, and celery. Toss with the dressing and serve.
Enjoy!
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Recipe by Carmen of Every Last Bite.
