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Makes: one salad
cup farro (if you’re gluten-free, use brown rice or quinoa instead)
tablespoon olive oil
cup feta cheese (or 1 avocado, sliced)
tablespoons walnut oil
juice of 1/2 lemon
tablespoons Dijon mustard
- Cook the farro ahead of time, according to package directions, and let cool.
- Rinse and dry kale, remove leaves from stems and tear into bite-sized pieces. Add to a large bowl with olive oil and gently massage oil into kale for a few minutes until kale turns a nice dark green and becomes more tender.
- Slice the pomegranate in half and remove seeds (see video above).
- Add 1 cup of cooked farro, pomegranate seeds, feta cheese (or avocado) to kale.
- Make dressing: whisk together walnut oil, lemon juice, and Dijon mustard until creamy.
- Drizzle dressing over salad, toss to coat, and serve!