Healthy Farro Salad with Kale, Cranberries and Goat Cheese

Tender farro, nutrient dense kale, tart cranberries, creamy goat cheese and a delicate lemon herb dressing. This healthy farro salad is irresistibly delicious!

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It was just Ken and I for Christmas but that didn’t stop me from cooking a feast. I made ham, mac and cheese, green bean casserole, sweet potatoes and this farro salad with kale, cranberries and goat cheese.

The tender and delicate farro has a mildly nutty flavor and pairs well with the tart and sweet cranberries. Curly kale brings nutrients like Vitamins A, K and C, and Potassium. Goat cheese adds creaminess and a slightly tart, earthy flavor to the salad. Finally, a homemade dressing made of lemon, olive oil and thyme bring all of the flavors of the Healthy Farro Salad together. 

Inspiration for this recipe comes from a salad that Ken told me he had at a job conference. He said he really liked the salad so I wanted to try to make something similar. He liked this salad but prefers more kale and less farro. As a result, I made a version two with more kale and less farro.  He preferred version two, I preferred version 1 – more farro, less kale. 

Side note, I was totally surprised that a job conference event was serving something healthy. 

Anyways, I absolutely love this salad and I think you will too! :)

Healthy Farro Salad with Kale, Cranberries and Goat Cheese

ender farro, nutrient dense kale, tart cranberries, creamy goat cheese and a delicate lemon herb dressing. It’s healthy and irresistibly delicious!

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Ingredients

• 2.5 C of cooked farro
• 7 oz of curly kale, chopped (about 2 Cups)
• 1/2 C dried cranberries
• 1/4 C chopped walnuts
• 1/4 C roasted and shelled pumpkin seeds (I use Super Seedz lightly salted)
• 3 oz goat cheese (chèvre)
• 3 tbsp extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1 tsp honey
• 1 tsp chopped thyme

Instructions

1. Place the cooked farro in a large mixing bowl.
2. Make the dressing - whisk the olive oil, lemon juice, honey and chopped thyme together.
3. Place the chopped kale in another bowl and toss it with the dressing. Massage the kale with your fingers to tenderize it. Let it sit for about 5 minutes.
4. Add the marinated kale, dried cranberries, walnuts, pumpkin seeds and goat cheese to the bowl with the farro. Mix together and it's ready to serve.

Notes

I used these instructions for cooking the farro - stove top method.

Nutritional information was calculated using My Fitness Pal and is approximate.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bob's Red Mill Organic Farro Grain, 24 Ounce (Pack of 4)
• 
  Pumpkin Seeds Roasted Sea Salt -Pack of 6(5oz)
• 
  Steve's PaleoGoods, Dried Fruit Cranberries, 6 oz

Nutrition Information:

Yield: 6 Serving Size: 4 ounces
Amount Per Serving: Calories: 482 Total Fat: 16g Saturated Fat: 4g Cholesterol: 3mg Sodium: 106mg Carbohydrates: 65g Fiber: 7g Sugar: 10g Protein: 17g

More recipes to try:

Farro Salad with Artichokes and Sundried Tomatoes

Skillet Farro and Turkey Sausage Casserole with Kale