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Kale and Farro Salad

This Kale and Farro salad is hearty, nourishing, healthy and bright. It makes for a light salad, but so satisfying and delicious!
Prep Time30 mins
Cook Time30 mins


  • 1 bunch kale (I used Lacinto Kale)
  • 3 cups cooked farro
  • 10 oz cherry tomatoes
  • 1/2 red onion
  • 1 tbsp red wine vinegar
  • 1 cup parsley, chopped (loosely packed)

For the dressing

  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 1/2 tsp salt


  • Cook the farro: Fill a medium pot half full of water with 1 tsp of salt and bring to a boil. Add farro, then reduce the heat and simmer until the farro is tender and chewy, about 30 minutes. Drain excess water. (1 cup uncooked yields about 3 cups cooked.)
  • For the dressing: Add olive oil, red wine vinegar, honey, salt and pepper to a small mason jar. Shake to combine.
  • Dice red onion and place in a bowl. Add 1 tbsp of red wine vinegar to macerate for 15 minutes.
  • Wash kale, remove stems and chop leaves.
  • Halve tomatoes and place in a bowl. Sprinkle a pinch on salt on them.
  • In a large bowl, pour half the dressing over the kale, and massage for 2-4 minutes
  • Add in tomatoes, onions, chopped parsley, farro and rest of the dressing.
  • Toss well and serve!