Citrus Farro Salad with Kale, Blood Oranges, Walnuts & Dried Tart Cherries
Citrus Farros Salad with Kale blood oranges walnuts and dried fruit
Recipe type: Salad
Serves: 4
Tangelo dressing
  • 2 tangerines, peeled and sectioned, seeds removed
  • 2 tablespoons extra virgin olive oil (If you are oil-free, replace with 1-2 tablespoons white wine vinegar)
  • 2 tablespoons balsamic vinegar
  • drizzle of water
  • pinch of salt & ground black pepper
  • 2 tablespoons olive oil
  • 2 large shallots, peeled and sliced into thin rounds
  • 1 cup farro, cooked according to instructions
  • 3 cups mixed kale, cut into thin ribbons
  • 3 blood oranges, peeled, sectioned and cut into one-inch dice
  • ¼ cup chopped walnuts (or more to taste)
  • ¼ cup dried tart cherries (or more to taste)
  • ½ teaspoon salt and fresh ground pepper to taste
To make the dressing,
  1. combine everything in a blender, pureeing until smooth. Add water or salt as needed.
  1. Place the kale ribbons on a large serving bowl.
  2. Drizzle with half the dressing, sprinkle in some sea salt. Massage the kale in the dressing for 2-3 minutes.
  3. In a small frying pan, heat 2 tablespoons olive oil over medium-high heat. Add the shallot slices, and a pinch of sea salt. Sauté, stirring occasionally, for about 10 minutes, or until the shallots are browned on the edges and translucent.
  4. Gently toss the remaining ingredients with the kale, adding a few more tablespoons of dressing and adjusting salt & pepper levels as needed. Make sure you don't overdress it.
  5. Set aside for a few minutes while flavors commingle, and serve.
Recipe by Ordinary Vegan at