This Farro Salad with Kale, Almonds and Pomegranate is one of my all-time favorite vegan salads. Think of this like a wintery Kale Tabbouleh Salad, loaded up with finely chopped kale and parsley.  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 Farro Salad with Kale (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.

 

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 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 with olive oil and salt 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.
Pomegranates are also in season this time of year- the perfect compliment! Buy seeds or deseed your own… read How to cut a pomegranate or watch the video below!

Watch How to cut a Pomegranate | 2 min video!

For faster assembly, feel free to buy pre-seeded pomegranate seeds, but if unavailable you can always purchase a whole pomegranate. And just a heads up, a reader recently shared that you can also purchase frozen pomegranate seeds! Also a good option.

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!
xoxo

More Farro Recipes you may like:

Toasted Farro with Pear, Hazelnuts and Arugula

Roasted Cauliflower Farro Salad with Turmeric Dressing

Farro Risotto with Roasted Acorn Squash

Farro Salad with Beets and their Tops

Mediterranean Farro Salad w/ Marinated Zucchini and Chickpeas

Pickled Cherry and Farro Salad

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Kale and Farro Salad with Almonds and Pomegranate Seeds

Kale and Farro Salad with Almonds & Pomegranate

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 28 reviews
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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

Units Scale
  • 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 pomegranate seeds (or purchase frozen)
  • 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!

Nutrition

  • Serving Size:
  • Calories: 199
  • Sugar: 5.2 g
  • Sodium: 205.7 mg
  • Fat: 15.9 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 13.6 g
  • Fiber: 4.4 g
  • Protein: 4.3 g
  • Cholesterol: 0 mg

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Comments

  2. This is delicious! Another amazing recipe Sylvia. Followed all instructions but went a little light on the allspice and cinnamon! Love it!



    Reply

  3. I was literally just looking at your recipes looking for a special salad for Thanksgiving and your ‘vegan’ recipes came through. The Kale and Farro Salad with Almonds & Pomegranate looks so yummy.
    I don’t cook with oil and wondered if you had a suggestion for the olive oil. Thanks so much. I enjoy your recipes.

    Reply

    2. Actually, I just realized the olive oil is just for massaging the kale so I can just not do that. Although, I would love to know how you would replace oil in salad dressings. I make a lot of dressings without oil that are good; would just like a sub for oil for lighter dressing.
      Thank you.

      Reply

  4. I don’t understand why this salad is so good. I’ve made it like 3 times since finding on this site a few weeks ago. I can’t get enough of it. I usually use quinoa instead of farro since I often have quinoa left over from another meal. I can eat a whole bowl for dinner with nothing else and feel completely sated. It’s a magic salad



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  5. Would you ever consider using a plug-in like Whisk to make shopping for ingredients a cinch? I’d like to cook up several salads during the week, but feel overwhelmed at all the ingredients! If it’s easy for you, it would be sooooo helpful and appreciated on this end! 🙂 🙂

    Reply

  6. This was just so delicious. I’m working on eating more vegetarian and expanding my cooking skills. I love salads for dinner and this one fit the bill. At first it seems like a lot of little steps. But you don’t have to make the dressing separately so the prep is not that bad. Will definitely save this recipe for my regular rotation.



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  7. SO good Sylvia! Took me a while to prep as I have a hand disability, but totally worth it! Used the food processor to prep the parsley and 1/2 the almonds. Used twice as much lemon juice and freshly ground allspice. Served it on micro watercress. Just delightful! My BF said it’s like those fancy salads they sell at our high end deli for $16 a pound. And now he knows why! Thank you! This will be repeated in our kitchen!
    *and super kudos to the reader that told us pomegranate seeds can be used from frozen! Who knew? They’re in my freezer now;)



    Reply

  8. Hi Sylvia, I love this salad! I had cooked quinoa on hand and added a fresh chopped pear for a little sweetness for lunch today for my husband and me. I will definitely be making this again. Enjoying many of your recipes. Thank you!

    Reply

  10. So delicious! I could eat this everyday. 🙂 Adapted the recipe because I didn’t have all the ingredients. Substituted the farro with quinoa and the kale with arugula (did not add the garlic).



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  11. Excellent! Loved the cinnamon and allspice and the farro makes it more substantial than just a side salad. Very pretty too. Would make for an applesauce dish when entertaining.



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  12. I guess I love kale! The flavors in this salad are delicious. It was great to be able to make it ahead of time so I could enjoy my guests and dinner.



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  13. Made this. Forgot the parsley, but still LOVED it!! Perfect lunch and saves so well in fridge. Will be making again



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  14. I really loved this recipe. I eat Kale everyday and this was a new way to dress it up for me. I told my husband it would be “good for his colon” which is our code for “healthy and contains lots of fiber”. We added just a touch of feta. Next time to soften the texture we might make it with quinoa or his suggestion was Israeli cous cous…not as healthy of a grain but sounds like an interesting edit. Thanks again Sylvia for a great dish!



    Reply

  15. I love this recipe and massaged kale is a new favorite. Because fresh pomegranates are not in season, I first made this with Trader Joe’s pomegranate seeds but they had fermented too much and almost tasted moldy. Then I found frozen pomegranate seeds at my local grocer and those worked much better.



    Reply

    1. Hi Jane! Thanks for sharing- I love that you found frozen pomegranate seeds- I will note the recipe. I had no idea they existed so great to know!

      Reply

  16. This salad is fantastic! We are detoxing and my husband said if this is what it tastes like to detox we will stay like that forever! He gave it 5 stars too



    Reply

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