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Ingredients
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1/2 cup
farro (if you’re gluten-free, use brown rice or quinoa instead)
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1 bunch
kale
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1 tablespoon
olive oil
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1
pomegranate
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1/2 cup
feta cheese (or 1 avocado, sliced)
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3 tablespoons
walnut oil
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juice of 1/2 lemon
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2 tablespoons
Dijon mustard
Directions
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Cook the farro ahead of time, according to package directions, and let cool.
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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.
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Slice the pomegranate in half and remove seeds (see video above).
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Add 1 cup of cooked farro, pomegranate seeds, feta cheese (or avocado) to kale.
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Make dressing: whisk together walnut oil, lemon juice, and Dijon mustard until creamy.
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Drizzle dressing over salad, toss to coat, and serve!
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