Farro Kale Salad with Pickled Almonds and Shallots



This Farro Kale Salad with Pickled Almonds and Shallots is a hearty and nutritious vegan salad that combines the earthy flavors of farro and kale with the tangy pickled almonds and shallots. The dressing adds a touch of sweetness, making it a perfect balance of flavors and textures.

Ingredients:
  • 1 cup farro
  • 4 cups kale leaves, stems removed and chopped
  • 1/2 cup sliced almonds
  • 1/4 cup thinly sliced shallots
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup dried cranberries optional
  • 1/4 cup chopped fresh parsley optional

Instructions:

Cook farro according to package instructions until tender

Drain and let it cool

In a small bowl, combine apple cider vinegar, maple syrup, olive oil, salt, and pepper

Whisk together to make the dressing

Place the sliced almonds and shallots in a separate bowl

Pour half of the dressing over them and toss to coat

Let them marinate for 10-15 minutes

In a large salad bowl, combine the cooked farro and chopped kale

Pour the remaining dressing over the farro and kale

Toss to combine and allow the kale to soften slightly from the dressing

Add the pickled almonds and shallots along with their marinade to the salad

Toss to mix everything together

If desired, sprinkle dried cranberries and chopped fresh parsley over the salad for added flavor and color

Serve immediately as a delicious vegan salad option!


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