When winter’s chill sets in and fresh produce seems scarce, it’s time to celebrate the hearty, nutritious ingredients that keep us nourished and warm. I discovered the vibrant, satisfying Winter Farro and Kale Salad on a particularly blustery evening when I craved something that was both nourishing and delicious. This bowl of goodness combines nutty farro and robust kale with bright pomegranate seeds, adding a pop of color that lifts the spirit on gray days.
With the comforting crunch of roasted broccoli and the rich flavor of chickpeas, this salad is a hearty meal in itself or a side dish that will impress any guest at your dinner table. Plus, it’s simple to make, taking just 40 minutes from prep to plate! Whether you’re trying to reclaim your kitchen from fast food habits or simply looking to add a nutritious twist to your weeknight meals, this recipe is a must-try. So, let’s gather our ingredients and dive into a salad that’s not just food, but a delightful celebration of winter’s bounty!
Why You'll Love This Winter Farro and Kale Salad
- This Winter Farro and Kale Salad is not only easy to prepare but also comes together in just 40 minutes, making it perfect for busy weeknights.
- Bursting with flavor from the combination of spices and fresh ingredients, every bite offers a delightful experience for your taste buds.
- Its versatility allows you to enjoy it as a main dish or a side, accommodating any meal or occasion.
- The visual appeal of vibrant greens and pops of pomegranate will impress your family and friends, making it a stunning centerpiece on your dinner table.
Winter Farro and Kale Salad Ingredients
For the Salad
- Dry farro – a hearty grain that provides a nutty flavor and chewy texture for the salad.
- Broccoli – rich in vitamins, it adds a satisfying crunch and beautiful color.
- Red onion – brings a mild sweetness that complements the other flavors.
- Avocado oil – a healthy fat option that adds richness without overpowering the dish.
For the Seasoning
- Ground cumin – adds an earthy warmth that enhances the overall flavor profile.
- Ground coriander – offers a citrusy note, balancing the salad beautifully.
- Smoked paprika – infuses a subtle smokiness, elevating the dish to another level.
- Dry basil – a hint of sweetness and depth that ties the flavors together.
- Dry thyme – adds an aromatic touch that sings of winter.
For the Greens and Toppings
- Kale – packed with nutrients, it serves as the hearty base of the salad.
- Pomegranate seeds – provides bursts of sweetness and vibrant color.
- Pepitas – these pumpkin seeds add a delightful crunch and nutty flavor.
- Chickpeas – a source of plant-based protein, making the salad filling.
For the Dressing
- Garlic – crushes easily and adds a pungent flavor that brightens the salad.
- Extra virgin olive oil – complements the other ingredients with its fruity richness.
- Dijon mustard – adds a tangy kick that brings depth to the dressing.
- Lemon juice and zest – brightens up the dish with a refreshing citrus flavor.
- Maple syrup – adds a touch of sweetness that balances the acidity.
- Red pepper flakes (optional) – for those who like a little heat and zest.
- Dry oregano – adds a hint of Mediterranean flavor that complements the salad.
Season with salt and pepper to taste, and you have a nutritious and delicious Winter Farro and Kale Salad ready to warm you up!
How to Make Winter Farro and Kale Salad
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Cook the farro according to package instructions, which usually takes about 20 minutes. Once it’s tender and chewy, drain the excess water and set it aside to cool slightly.
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Sauté broccoli and red onion in a large pot with avocado oil over medium heat. Cook for about 5-7 minutes, stirring frequently, until they are tender and vibrant in color.
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Add ground cumin, coriander, paprika, basil, and thyme to the pot, stirring continuously for another minute until the spices are fragrant and well combined.
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Combine the cooked farro, kale, pomegranate seeds, pepitas, and chickpeas into the pot, mixing gently until the kale is wilted but still bright green.
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Whisk together garlic, olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes (if using), oregano, salt, and pepper in a separate bowl. This dressing will bring all the flavors together beautifully.
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Pour the dressing over the salad mixture and toss well to combine. Make sure everything is coated evenly, and adjust seasoning if needed before serving.
Optional: Garnish with additional pomegranate seeds for a pop of color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Winter Farro and Kale Salad make-ahead options are a lifesaver for those busy days when time is tight! You can cook the farro and sauté the broccoli and red onion up to 3 days in advance, storing them separately in airtight containers in the refrigerator. To maintain the salad’s vibrant quality, chop the kale and store it covered, but toss the pomegranate seeds, pepitas, and chickpeas in just before serving to keep their crunch. When you’re ready to enjoy the salad, simply combine everything in a bowl, whisk together the dressing, and drizzle it over the salad mixture for a delightful meal that tastes just as fresh and wholesome as if it were made that day!
What to Serve with Winter Farro and Kale Salad?
Add a touch of warmth and delight to your dinner table with these wonderful pairings that celebrate winter’s flavors.
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Roasted Sweet Potatoes: Their natural sweetness and creamy texture perfectly balance the spices in the salad, making for a comforting duo.
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Herbed Quinoa: Light and fluffy, quinoa adds a nutty flavor that enhances the hearty farro while providing a delightful contrast in texture.
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Garlic Breadsticks: Crunchy on the outside and soft inside, these breadsticks provide a satisfying crunch, perfect for scooping up the salad.
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Lemon Herb Grilled Chicken: Juicy chicken infused with fresh lemon and herbs complements the dish nicely, adding a protein boost without overpowering the salad.
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Crispy Polenta Fries: The savory crunch of polenta fries contrasts beautifully with the tender greens, turning your meal into a delightful feast.
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Warm Spiced Apple Cider: This cozy beverage, infused with cinnamon and nutmeg, adds a fragrant touch that enhances the flavors of your winter spread.
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Chocolate Avocado Mousse: For dessert, this creamy, rich treat rounds out the meal while offering a healthy indulgence, making sure your dinner ends on a high note.
Feel free to mix and match these side dishes to create a complete winter meal that will warm your heart and satisfy your appetite!
How to Store and Freeze Winter Farro and Kale Salad
Fridge: Store leftover Winter Farro and Kale Salad in an airtight container in the fridge for up to 3 days. This helps maintain the salad’s freshness and flavors.
Freezer: For longer storage, freeze the salad without the dressing for up to 1 month. To do so, separate the components (greens and grains) and ensure they are sealed tightly to avoid freezer burn.
Reheating: Thaw overnight in the fridge before reheating. Gently warm the individual components in a pan over low heat, adding fresh kale and dressing just before serving to brighten the flavors.
Freshness Tips: To keep the kale crunchy, store it separately if you plan on keeping the salad longer. This will help retain the vibrant texture and prevent wilting.
Winter Farro and Kale Salad Variations
Feel free to explore these delightful twists and alternatives that can make this salad your very own!
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Gluten-Free: Swap farro for quinoa or rice for a gluten-free option that still packs a nutritional punch. Both add a delightful complexity to the dish.
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Add Protein: Grilled chicken, shrimp, or tofu can transform this salad into a hearty meal. It enhances the flavor while keeping you fuller for longer.
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Crunch Boost: Toss in some crispy roasted chickpeas for an extra crunchy texture. They’re a wonderful way to elevate every bite and add a pop of flavor.
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Flavorful Citrus: Substitute lemon juice with orange juice for a sweet citrus twist. This will brighten the salad and add a refreshing layer of flavor.
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Herb Variability: Experiment with fresh herbs like parsley or cilantro in place of dry oregano. Fresh herbs elevate the dish and provide vibrant flavors that contrast beautifully.
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Cheese Lovers: Crumbled feta or goat cheese can be added to enhance creaminess and richness. These cheeses add tang and a touch of sophistication to every forkful.
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Spicy Kick: For those who enjoy heat, increase the red pepper flakes or add sliced jalapeños. This fiery twist will give your salad an exciting depth that warms the palate.
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Nutty Delight: Incorporate toasted walnuts or sliced almonds for added crunch and heart-healthy fats. Nuts bring in a wonderful depth while complementing the salad’s existing flavors beautifully.
Chef's Helpful Tips
- For the Winter Farro and Kale Salad, be sure to rinse the farro before cooking to remove any grit and enhance its flavor.
- When sautéing the broccoli and red onion, keep the heat at medium to avoid burning the vegetables while ensuring they become tender.
- If you want to save time, consider using pre-cooked farro which can be found in many grocery stores.
- For the dressing, whisk the ingredients together vigorously to create an emulsion that clings nicely to the salad, ensuring even distribution of flavors.
Winter Farro and Kale Salad Recipe FAQs
How do I choose the right farro?
Absolutely! When selecting farro, look for a package that specifies “semi-pearled” or “pearled,” as these varieties will cook quicker while still retaining a nice chewy texture. Always check for a fresh expiration date and avoid any bags with dark spots or signs of moisture, which could indicate spoilage.
What’s the best way to store leftover Winter Farro and Kale Salad?
Very easy! Store any leftover salad in an airtight container in the fridge for up to 3 days. To maintain the freshness of the greens, consider keeping the dressing separate until you’re ready to eat. This way, the kale stays crisp and vibrant!
Can I freeze Winter Farro and Kale Salad?
Yes, you can! For optimal results, freeze the salad without the dressing for up to 1 month. To freeze, first, store the farro, kale, broccoli, chickpeas, and pomegranate seeds in freezer-safe bags or containers. When you’re ready to enjoy, simply thaw it overnight in the fridge, and then warm the components in a pan, adding fresh dressing right before serving.
What should I do if the dressing separates?
No worries! If your dressing separates, simply give it a good whisk again before drizzling it over your salad. You can also add a teaspoon of water or more lemon juice and whisk vigorously to help re-emulsify the mixture. Remember, the dressing is key to elevating the salad, so don’t skip this step!
Is this salad suitable for those with allergies?
While this Winter Farro and Kale Salad is naturally vegetarian and packed with nutrients, it’s always good to double-check for allergies. If you’re hosting someone with food sensitivities, you might want to substitute chickpeas for another protein source or omit pepitas if someone is allergic to seeds. Always read the ingredient labels, especially for packaged goods like farro and Dijon mustard, which could contain hidden allergens.
Tips for using overripe kale or vegetables?
If you find your kale is starting to wilt or is slightly overripe, don’t throw it away! You can refresh the leaves by soaking them in ice-cold water for about 10 minutes. For broccoli that’s a bit past its prime, trim off any dark spots; as long as it looks bright and green, it’s still good to sauté. Don’t let minor imperfections derail your cooking journey!
Winter Farro and Kale Salad
Ingredients
Equipment
Method
- Cook the farro according to package instructions, about 20 minutes. Drain and set aside to cool slightly.
- Sauté broccoli and red onion in a large pot with avocado oil over medium heat for 5-7 minutes until tender.
- Add spices: ground cumin, coriander, paprika, basil, and thyme. Stir for 1 minute until fragrant.
- Combine farro, kale, pomegranate seeds, pepitas, and chickpeas into the pot; mix gently until kale is wilted.
- In a separate bowl, whisk together garlic, olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes, oregano, salt, and pepper.
- Pour the dressing over the salad mixture and toss well to combine. Adjust seasoning if needed before serving.
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