Name: Kale and Farro Salad with Orange-Avocado Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: ⅓ cup dry farro; 1 bunch kale, finely chopped (8 to 10 cups); 3 cups broccoli florets, cut into ½-inch pieces; 1 orange; 1 avocado, peeled and pitted; 1 cup fresh cilantro; 2 tablespoons lemon juice; 1 clove garlic; Sea salt and freshly ground black pepper, to taste; 1 red bell pepper, cut into ½-inch dice; 1 cup halved cherry tomatoes; 1 cup grated carrot; 3 to 4 scallions, thinly sliced (½ cup); 1 cup dried cranberries, chopped; ¼ cup toasted pine nuts (optional)

Prep-time: 20 minutes / Ready In: 20 minutes
Makes 8 to 10 cups
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You can make the dressing, cook the farro, sauté the kale and broccoli, and prep the other veggies a day in advance, but wait until just before serving to combine them. Note: The Orange-Avocado Dressing will be very thick. Once it’s tossed into the salad, the moisture of the cooked greens will help to thin it out.

By Darshana Thacker Wendel, Nov 9, 2020

Ingredients

⅓ cup dry farro
1 bunch kale, finely chopped (8 to 10 cups)
3 cups broccoli florets, cut into ½-inch pieces
1 orange
1 avocado, peeled and pitted
1 cup fresh cilantro
2 tablespoons lemon juice
1 clove garlic
Sea salt and freshly ground black pepper, to taste
1 red bell pepper, cut into ½-inch dice
1 cup halved cherry tomatoes
1 cup grated carrot
3 to 4 scallions, thinly sliced (½ cup)
1 cup dried cranberries, chopped
¼ cup toasted pine nuts (optional)

Instructions

In a small pot, stir together farro and 1 cup water. Bring to boiling; then reduce heat. Simmer 10 minutes. Drain and set aside.
In a skillet sauté the kale and broccoli in 2 tablespoons of water over medium for 5 minutes or until broccoli turns bright green and kale has wilted, adding more water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Drain off any leftover water.
For dressing, remove 1 tablespoon zest and squeeze ½ cup of juice from the orange. In a blender, combine orange juice and zest with avocado, cilantro, lemon juice, and garlic. Blend until smooth and very thick. Season with salt and pepper.
In a large salad bowl, combine farro, cooked vegetables, bell pepper, tomatoes, carrot, scallions, and cranberries. Mix well. Top with dressing and mix again. Sprinkle with pine nuts (if using). Serve right away.

tags:

thanksgiving

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Beth2 months ago

Never knew what to do with the kale that comes in my csa box from the farmer, now I do! Loved it!

Linda Smith2 years ago

Delicious and nutritious! Will mark as a favorite.

Marsina2 years ago

So worth making! This was definitely a crowd pleaser! Even my teens loved it! Everything goes together perfectly!

Sabrina2 years ago

Amazing salad. Definitely worth making. Also good with other types of leafy greens if you don’t like kale.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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