Kale Salad with Farro, Pecans & Dried Cherries
Vegan kale sald with farro pecans and dried cherries
Recipe type: Salad
  • 1 cup Farro
  • ¼ cup mixed dried fruit (such as sour cherries, cranberries or raisins)
  • 1 pound kale (about 2 bunches)
  • 1 tablespoon olive oil
  • 2 tablespoons minced red onion (or more to taste)
  • 2 tablespoons chopped toasted pecans (I added extra)
  • 2 teaspoons red wine vinegar
  • freshly ground pepper and salt to taste
  1. Toast the farro in a dry medium sauce pan over medium heat until it smells nutty and turns golden, about 5 minutes. Add 2 cups water and bring to a simmer. Season with ½ tsp of salt and cook until the farro is tender but still a little chewy.
  2. Remove and discard the stems from the washed kale, Chop the leaves into bite sized pieces. Place in a large mixing bowl with 1 teaspoon salt and the olive oil. Grab the leaves by the handfuls and massage them roughly. After a minute or two, the coarse, stiff leaves will turn soft and silky. Add the dried fruit, along with ½ cup cooked farro, red onion, pecans and vinegar. Toss to mix well, then season to taste with black pepper, salt and vinegar if necessary. Use left over farro for salads, under stir-fries or warm with maple syrup and fruit for breakfast.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/kalesalad/