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Farro Bowl with Figs, Kale and Goat Cheese- a simple, healthy and packable meal, perfect for mid-week lunches. |

Farro Bowl with Figs, Kale and French Goat Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Main, bowl, vegetarian
  • Method: Assembly
  • Cuisine: French
  • Diet: Vegetarian


Simple, Healthy Farro Bowl with Kale, Figs and optional Goat Cheese – a simple healthy meal, perfect for mid-week dinners or lunches. Quick and Easy!


Units Scale
  • 1 1/2 cups cooked farro (or other whole grain- quinoa, rice, barley, wheat berries)
  • 2 large handfuls of chopped lacinato kale ( or sub baby kale)
  • 4 figs, halved or sliced
  • 12 tablespoons crushed toasted walnuts ( or sub almonds, pumpkin seeds, hazelnuts, pecans)
  • 12 ounces goat cheese ( aged or crumbled)
  • garnish: 1 teaspoon hemp seeds ( optional) or make Maple pecans!

Balsamic Maple Mustard Dressing


Whisk dressing ingredients together in a small bowl.

Divide farro among two bowls.

In a mixing bowl, massage lacinato kale to tenderize it with a pinch of salt and drizzle of olive oil until coated and pliable, about 1-2 minutes ( if using baby kale, no need to massage).

Divide kale among the bowls.  Top with the figs and the goat cheese. Spoon the flavorful dressing over the farro, figs and kale. Sprinkle with walnuts and hemp seeds.



Cook up a big batch of farro ahead ( like on a Sunday) and serve during the week, freeze in smaller batches for later use. Cook like you would pasta, in a big pot of salted boiling water. Add a splash of vinegar, a garlic clove and bay leaf for more flavor. Remember farro will almost triple in size.

The dressing will make more like 3 servings, so you may not need to use it all.


  • Serving Size: 2 Farro Bowls
  • Calories: 428
  • Sugar: 24.5 g
  • Sodium: 109.7 mg
  • Fat: 14.2 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 68.7 g
  • Fiber: 10.3 g
  • Protein: 13 g
  • Cholesterol: 6.5 mg