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Kale, Farro, and Feta Salad

Kale, Farro, and Feta Salad


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Yield

Serves 4 (serving size: 1 1/4 cups)

This easy whole-grain-plus-veg combo checks all the boxes of a satisfying winter side: hearty yet bright with zingy notes, and full of texture and color. Pair with roasted chicken thighs or as a side for pureed vegetable soup. Top leftover salad with chopped cooked chicken, apples, and pecans for an easy lunch.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 3/8 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups stemmed, thinly sliced lacinato kale
  • 1/4 cup sliced shallot
  • 1 (8.5-oz.) pkg. precooked farro
  • 1 teaspoon chopped fresh mint
  • 2 ounces crumbled feta cheese

Nutritional Information

  • Calories 183
  • Fat 11g
  • Satfat 3g
  • Unsat 7g
  • Protein 5g
  • Carbohydrates 21g
  • Fiber 3g
  • Sugars 6g
  • Added sugars 4g
  • Sodium 315mg
  • Calcium 9% DV
  • Potassium 3% DV

How to Make It

Combine extra-virgin olive oil, apple cider vinegar, honey, kosher salt, and black pepper in a small bowl. Add stemmed, thinly sliced lacinato kale; sliced shallot; and precooked farro, heated according to microwave directions, to oil mixture; toss. Top with chopped fresh mint and crumbled feta cheese.


Watch the video: Farro 101 - Everything You Need To Know


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