Kale and Farro Salad
with roasted carrots / avocados / goat cheese / sliced almonds
- Kale, any type - 8 leaves , leaves chopped, stems discarded
- Vinegar, balsamic - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
- Avocados - 1 , cubed
- Almonds, sliced - 1/4 cup
- Goat cheese - 5 oz , crumbled
- Carrots - 1 1/2 lbs , sliced
- Sage - 4 leaves , chopped
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Farro, uncooked - 1 cup
Cook farro - (Skip if farro was made ahead for Tuesday.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
Kale / Carrots - Prep as directed. Store separately. (Note: The thinner you slice the carrots, the faster they will cook.) (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar (portion for vinaigrette), mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Massage kale - Dress kale with about half of the vinaigrette and use your hands to rub or “massage” the dressing into the greens. It’s fine to skip this step, but it will help to tenderize the tough kale leaves.
Sage / Avocados - Prep as directed.
Heat oven to 400F / 204C.
Toss carrots with sage, cooking oil, vinegar (portion for carrots), and some salt and pepper. Spread out on a sheet pan.
Roast carrots, shaking the pan halfway through cooking, until very tender, 20 to 25 minutes (depending on size).
When carrots are finished roasting, transfer kale to a large mixing bowl. Add farro, almonds, and avocados. Top with carrots and toss everything together. Add remaining half of vinaigrette until dressed to your liking.
Divide salad between serving bowls. Crumble goat cheese over each portion. Enjoy!