Kale and Farro Salad
with roasted carrots / avocados / goat cheese / sliced almonds

Name: Kale and Farro Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 leaves Kale, any type, leaves chopped, stems discarded; 1 Tbsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 3 Tbsp Oil, olive; 1 Avocados, cubed; 1/4 cup Almonds, sliced; 5 oz Goat cheese, crumbled; 1 1/2 lbs Carrots, sliced; 4 leaves Sage, chopped; 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 1 cup Farro, uncooked

Active: 35 Total: 35

Original GF Paleo Vegetarian

With farro made ahead earlier in the week, this hearty and flavorful entree salad comes together fast.
Smarts: Don't hesitate to use another roasted vegetable if you have something you'd rather use in place of the carrots.

Ingredients

Metric

Servings:

Kale and Farro Salad with Balsamic Vinaigrette:

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

Sage Roasted Carrots:

Carrots - 1 1/2 lbs , sliced
Sage - 4 leaves , chopped
Oil, cooking - 1 Tbsp
Vinegar, balsamic - 2 tsp

Farro:

Farro, uncooked - 1 cup

Prep

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.

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Make

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!

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