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    Home » Energizing Recipes » Kale Farro Salad with Almonds and Pomegranate

    Jan 14, 2020 41 Comments ★★★★★ 4.9 from 15 reviews

    Kale Farro Salad with Almonds and Pomegranate

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    This Kale Farro Salad with Almonds and Pomegranate is one of my all-time favorite vegan salads. Think of this like a wintery Kale Tabbouleh Salad. It’s loaded up with chopped kale, parsley and farro.  Pomegranate seeds replace out-of-season tomatoes here and toasted almonds give this a nice crunch! The best part? It can be made ahead! Great for mid-week lunches. 
    Kale Farro Salad with Almonds and Pomegranate Seeds. Think of this like a Winter Tabbouleh- lemony light and flavorful, this easy Middle Eastern-inspired salad can be made ahead, perfect for mid-week lunches. Vegan and Healthy
    Leap into the boundless and make it your home. ~Yang Zho
    This Kale and Farro Salad (aka Kale Tabbouleh Salad) is bright, cheery and festive, perfect for make-ahead lunches. It’s vegan, healthy and full of delicious flavor. It’s made with chopped kale, parsley, farro, pomegranate seeds and toasted almonds all tossed in a light lemony dressing.
    The color of the salad alone will bring a smile to your face.

    Watch How to cut a Pomegranate | 2 min video!

    Kale Farro Salad with Almonds and Pomegranate Seeds. Think of this like a Winter Tabbouleh- lemony light and flavorful, this easy Middle Eastern-inspired salad can be made ahead, perfect for mid-week lunches. #healthykalesalad #kalesalad #vegansalad #vegankalesalad #farrosalad #tabouli #tabbouleh
    What I love about this Kale and Farro Salad is how easy it is to throw together, especially if you cook the farro ahead of time!
    Kale Farro Salad with Almonds and Pomegranate
    It starts with chopping the Lacinato Kale. Lacinato is an heirloom variety of kale, dark in color and a little less bitter than curly kale. It is sometimes called Tuscan kale, black kale or cavolo nero.
    Then you’ll massage it until it is tender.
    Add the remaining ingredients and just toss.
    Healthy Vegan Kale Farro Salad with Almonds and Pomegranate Seeds. Think of this like a Winter Tabbouleh- lemony light and flavorful, this easy Middle Eastern-inspired salad can be made ahead, perfect for mid-week lunches. #healthykalesalad #kalesalad #vegansalad #vegankalesalad #farrosalad #tabouli #tabbouleh
    These days, kale is available year-round but its true season is in mid-winter through the beginning of spring when it’s at its peak and tastes best.  This is because a light frost is key in sweetening its flavor.
    For faster assembly, feel free to buy pre-seeded pomegranate seeds, but if unavailable you can always purchase a whole pomegranate.

    The EASIEST WAY to cut a pomegranate: (see video above) 

    1. Score it around the middle, 1/2 inch deep
    2. Pry the pomegranate apart into two halves
    3. Gently stretch the sides open.
    4. Place the open side of the pomegranate in the palm of your hand, over a tall sided bowl.
    5. Began whacking it firmly with the back end of a wooden spoon, so the seeds fall into your palm and into the bowl.
    6. Squeeze the pomegranate gently like you would an orange. Whack again.
    7. Repeat with the other side.

    Kale Farro Salad with Almonds and Pomegranate Seeds. Think of this like a Winter Tabbouleh- lemony light and flavorful, this easy Middle Eastern-inspired salad can be made ahead, perfect for mid-week lunches. #healthykalesalad #kalesalad #vegansalad #vegankalesalad #farrosalad #tabouli #tabbouleh

    Stir in the dressing ingredients and you are good to go.

    This salad will last a good 3-4 days in the fridge!

    Kale Farro Salad with Almonds and Pomegranate Seeds. Think of this like a Winter Tabbouleh- lemony light and flavorful, this easy Middle Eastern-inspired salad can be made ahead, perfect for mid-week lunches. #healthykalesalad #kalesalad #vegansalad #vegankalesalad #farrosalad #tabouli #tabbouleh
    And there you have it- Kale and Farro Salad (aka Kale Tabouli!) with Pomegranates and Almonds in a simple lemony dressing. 
    Let me know what you think in the comments below!

     

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    Kale and Farro Salad with Almonds and Pomegranate Seeds

    Kale and Farro Salad with Almonds & Pomegranate

    ★★★★★ 4.9 from 15 reviews
    • Author: Sylvia Fountaine
    • Prep Time: 20
    • Cook Time: 30
    • Total Time: 50 minutes
    • Yield: 6-8
    • Category: salad, vegan salad
    • Method: tossed
    • Cuisine: Middle Eastern
    Print Recipe
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    Description

    This Kale and Farro Salad is one of my all-time favorite vegan salads. Think of it like a Winter Tabouli Salad. It’s loaded up with chopped kale and parsley and instead of bulgar, hearty farro is added to the mix. Pomegranate seeds replace out-of-season tomatoes here and toasted almonds give this a nice crunch! The best part? It can be made ahead! 


    Ingredients

    • 1 cup cooked farro (or sub wheat berries, bulgar wheat, quinoa, or other grain)
    • 1 bunch lacinato kale ( 8-10 ounces) finely chopped, about 4–5 cups.
    • 4 tablespoons olive oil
    • 1 garlic clove, finely minced
    • 1 tablespoon lemon zest
    • 1/2 teaspoon salt
    • 1 bunch flat leaf parsley, very finely chopped ( tender stems, OK) about 1-2 cups
    • 1/4 cup red onion, finely chopped
    • 1 cup pomegrante seeds
    • 1/2 cup – 1 cup toasted almonds, chopped, slivered, or sliced
    • 1 tablespoon lemon juice, and more to taste
    • 1/2 teaspoon allspice, more to taste
    • 1/2 teaspoon cinnamon (optional)

    Optional Garnish: Avocado slices for extra richness


    Instructions

    1. Start farro to cook on the stove ( 1/2 cup dry). Place in a pot of salted water, bring to a boil, lower heat, cover, simmer gently until tender, 30-40 minutes. Drain.
    2. Chop kale finely and place in a large bowl. Add oil, salt, garlic and lemon zest. Massage the kale with clean hands until kale becomes tenderized, 4-5 minutes.
    3. Add parsley, onion, pomegranate, almonds and farro. Toss to combine and add lemon juice and allspice and cinnamon.
    4.  Mix and taste, adding more salt, allspice and lemon to your taste. If making ahead, make sure to re-taste right before serving- the farro will soak up much of the salt and lemon, so usually I’ll add more.
    5. For extra richness, right before serving, add slices of avocado if you like.

    Notes

    Updated recipe on 12/ 2019. The original recipe used 2 cups of cooked farro.

    This will keep 2-3 days in the fridge.

    Sometimes I’ll add other herbs to this as well – cilantro and/or mint. Tasty!

    Keywords: farro kale salad, kale Farro Salad, kale tabouleh, winter tabbouleh, kale tabbouleh, kale salad with pomegranate, farro kale salad, holiday salad,

    Did you make this recipe?

    Tag @feastingathome on Instagram and hashtag it #feastingathome

    Sylvia Fountaine, Feasting at Home Blog

    Hey, I'm Sylvia! Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE.

    Kale Farro Salad with Almonds and Pomegranate
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    Comments

    1. Grace says

      March 19, 2021 at 6:00 pm

      Hi Sylvia
      I’ve only just come across your site and really love the recipes. Do you have any books I can buy.

      Thanks Grace

      Reply
      • Sylvia Fountaine | Feasting at Home says

        March 20, 2021 at 7:55 am

        Not yet Grace!

        Reply
    2. Anonymous says

      November 29, 2020 at 7:29 am

      My brother, who insisted he hated kale, returned for seconds of this at Thanksgiving. This is a beautiful recipe in terms of both taste and presentation. I made as written and without the avocado.

      ★★★★★

      Reply
      • Sylvia Fountaine says

        November 30, 2020 at 10:39 am

        Haha! Love it!

        Reply
    3. Mary Zambri says

      November 04, 2020 at 2:44 pm

      Unbelievably delicious. This is now a “go to” for a vibrant salad especially when entertaining. Rave reviews from all.

      ★★★★★

      Reply
    4. Tracey says

      September 05, 2020 at 7:42 am

      Loved it! I used finely chopped green onion instead of red and it still came out great! This is the first salad I’ve had that is good as leftovers.

      ★★★★★

      Reply
      • Abby says

        November 26, 2020 at 7:21 pm

        Totally agree! Made 2 days ago and just as yummy today! It’s so pretty to serve too. Added some green apple because we had it on hand, flavors mixed so well together! Another great Sylvia recipe ❤️

        ★★★★★

        Reply
    5. Diane says

      July 26, 2020 at 4:52 pm

      This is amazing! The cinnamon and allspice give it a really great twist! I had to substitute pecans for the almonds and some cherry tomatoes for the pomegranate but still delicious

      ★★★★★

      Reply
    6. Kelly Mavor says

      July 09, 2020 at 12:30 pm

      Made this with bulgar wheat for a family BBQ last weekend. My brother in-law said he’d be happy to pay good money for such a great salad if he was served this in a restaurant. 😍

      ★★★★★

      Reply
      • Sylvia Fountaine says

        July 10, 2020 at 7:53 am

        Nice! Love it!

        Reply
    7. Karen says

      April 19, 2020 at 10:45 am

      This is delicious! My grocery store didn’t have pomegranates so I used dried goji berries and blueberries. I also added a splash of balsamic vinegar because my parsley was kind of bitter.

      ★★★★★

      Reply
    8. Joelle says

      February 21, 2020 at 6:32 pm

      This is so so so so yummy!!!!

      ★★★★★

      Reply
      • Sylvia Fountaine says

        February 21, 2020 at 10:34 pm

        Awwww thanks so much Joelle. Love and miss you. Xoxo

        Reply
    9. CGee says

      February 17, 2020 at 2:58 pm

      This looks so good. I just made your kale quinoa salad with apples and chickpeas so this is going to be my next salad. Question, can I use my food processor for the kale, parsley and red onion? Wasn’t sure.
      Thanks

      Reply
      • Sylvia Fountaine says

        February 18, 2020 at 10:33 am

        Hi That is a great question- I have never tried it! Let us know what you think if you do try it in there!

        Reply
    10. Jenni says

      February 12, 2020 at 2:01 pm

      Excellent! And now I know what I’m having for lunch tomorrow, too! (I used cinnamon and cloves, since I didn’t have allspice)

      ★★★★★

      Reply
      • Sylvia Fountaine says

        February 12, 2020 at 8:57 pm

        So happy you like it!

        Reply
    11. JHB says

      February 06, 2020 at 1:31 pm

      I made this for yesterday’s lunch the night before. I had an open bag of Freekeh and beautiful rainbow chard, stems and all, so I used those. I also used walnuts instead of almonds. It was great and the chard really did stand up to the dressing for 16 hours+, I was thinking that next time I would try juice from a mandarin or blood orange instead of the lemon. I do not use All spice often and was surprised that I had ground all spice in my cabinet. It did give it an interesting flavor.

      ★★★★

      Reply
      • Sylvia Fountaine says

        February 07, 2020 at 6:34 am

        Glad you enjoyed this Janet!

        Reply
    12. Jennie M. says

      January 29, 2020 at 3:38 pm

      I made this today. Skipped the cinnamon/all spice. Added green onion. So delicious! bought the pomegranet seed from Trader Joes.

      ★★★★★

      Reply
    13. Cindy says

      January 22, 2020 at 2:51 pm

      I just made this salad for the first time and I love it. What a wonderful variation on my usual kale salad and tabouli. Delicious! I am not a fan of raw onion and so I omitted that and it’s still quite tasty. I might add some diced apples for the left over salad but it’s great just as is! Thank you!

      ★★★★★

      Reply
      • Sylvia Fountaine says

        January 23, 2020 at 6:27 am

        Glad you made it your own Cindy!

        Reply
    14. Janet HB says

      January 22, 2020 at 10:35 am

      I keep trying but I have not joined the kale salad band wagon. I love all other greens and was thinking this would work with chard. My farmers market still has beautiful rainbow chard in January. What are your thoughts?

      Reply
      • Sylvia Fountaine says

        January 22, 2020 at 10:46 am

        Give it a try! I’m not sure it will hold up as well, and may be a bit tangier??? What if you mixed with another green?

        Reply
    15. Gen says

      January 21, 2020 at 2:52 am

      Hi Sylvia, this recipe looks so delicious but I’m struggling to find farro in South Africa. Is there an alternative grain that you think I could use?

      Reply
      • Sylvia Fountaine says

        January 21, 2020 at 6:24 am

        Yes, check the recipe- feel free to use quinoa, bulgar, whole wheat or rye berries, or any other whole grain!

        Reply
    16. Kat says

      January 21, 2020 at 12:15 am

      Added diced bosc pear and 1/4 c gorgonzola cheese. Mmmm…

      ★★★★★

      Reply
    17. Anonymous says

      January 19, 2020 at 8:05 am

      This turned out great. Love the addition of allspice, very tasty! Leftovers were good as well- will definitely make this again!

      ★★★★★

      Reply
    18. Sue says

      January 18, 2020 at 8:12 am

      When do you use the apple cider vinegar referred to in the comments?

      Reply
      • Sylvia Fountaine says

        January 19, 2020 at 8:06 am

        Hi Sue, I updated the recipe and removed the vinegar!

        Reply
    19. Rebekah says

      January 18, 2020 at 8:02 am

      Can you use regular kale in this recipe?

      Reply
      • Sylvia Fountaine says

        January 19, 2020 at 8:08 am

        Yes, just make sure to massage well!

        Reply
    20. Tara says

      December 21, 2019 at 3:21 pm

      Do you have the original recipe with allspice ?

      Reply
      • Sylvia Fountaine says

        December 22, 2019 at 7:45 am

        Hi Tara! Haha you caught the recipe, in the middle of an update. Sorry about that! Start with 1/2 teaspoon, add more to taste!

        Reply
    21. Michelle says

      May 25, 2012 at 9:05 am

      Beautiful salad!

      Reply
    22. Gwen says

      February 03, 2012 at 6:07 am

      I’ve had this recipe marked since I found it on Tastespotting and I finally got a chance to make it tonight… so fabulous! I love farro and the seasonings you used and this was wonderful. Thank you! (And I’ll be coming back when I get to pantry reorganization on my to-do list 🙂 Thanks for the great ideas!)

      Reply
      • Sylvia Wilson says

        February 07, 2012 at 3:54 am

        I am glad to hear it turned out!

        Reply
      • Sylvia Fountaine says

        January 16, 2018 at 5:40 pm

        perfect!

        ★★★★★

        Reply
    23. Julia says

      January 21, 2012 at 12:34 pm

      Came across this on tastepsotting… I’m feeling isnpired to clean out my panty, closet but also to make this salad. Thanks!

      Reply
    24. runlikejoy says

      January 09, 2012 at 10:13 pm

      I love reading your writing – I love the idea of lighter – we do this twice each year and it makes me feel so good. Good job Sylvia!

      Reply
    25. Kirsten Harrington says

      January 07, 2012 at 9:31 pm

      Sylvia-
      Your blog is just stunning! You inspire me by fresh ideas and writing that is from the heart.
      Happy New Year.
      Kirsten

      Reply

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    Hi, I'm Sylvia! PNW Chef & 2018 Saveur Blog Awards Finalist!
    Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us! >> More

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