Ingredients
- 1 cup uncooked farro
- 4 ounces baby kale, packed, thinly sliced (chiffonade)
- 1 /3 cup currants or raisins
- 1 /3 cup pine nuts, toasted
- Cumin-Orange Vinaigrette
- 1 tablespoon orange juice
- ½ tablespoon orange zest
- ½ teaspoon ground cumin
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt, or more to taste
- 1 /8 teaspoon cayenne pepper
- ½ cup olive oil
Farro and Baby Kale Salad with Cumin-Orange Vinaigrette
Myra Goodman | Delicious Living- Serves: 4 people
- Calories per serving: 245
Earthbound Farm’s executive chef, Sarah LaCasse, invented this recipe to showcase our baby kale, and it quickly became a favorite at our Carmel Valley farm stand. The combination of farro and kale makes this salad a nutritional powerhouse. Baby kale offers the same nutrition as mature kale but is sweeter and more tender. If you can’t find it, substitute baby spinach.
Directions
- Bring a large pot of salted water to boil. Add farro and cook al dente, about 20 minutes. Drain, refresh in cold water, and drain again.
- While farro is cooking, make vinaigrette by combining orange juice and zest, cumin, vinegar, salt, and cayenne pepper in a small bowl. Slowly add olive oil, whisking constantly to incorporate.
- Place cooked farro, kale, currants or raisins, and pine nuts in a large mixing bowl. Stir to combine. Pour about one-third of the dressing on salad and stir well. Taste to see if you want to add more dressing, and then season with additional salt and pepper.
PER SERVING: 245 cal, 16g fat (10g mono, 4g poly, 2g sat), 0mg chol, 4g protein, 21g carb, 2g fiber, 148mg sodium
