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.

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 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.

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

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

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

Sylvia

More winter salads you may like:

Everyday Kale Slaw (Vegan)

Pear Gorgonzola Salad with Vanilla Fig Dressing

Farro Salad with Beets and their Tops

Lentil Pomegranate Salad (Palouse Caviar)

Persimmon Salad with Shaved Fennel and Pomegranate

Kale and Farro Salad with Almonds & Pomegranate

★★★★★ 5 from 23 reviews

Author: Sylvia Fountaine | Feasting at Home
Prep Time: 20
Cook Time: 30
Total Time: 50 minutes
Yield: 6-8
Category: salad, vegan salad
Method: tossed
Cuisine: Middle Eastern

Print Recipe

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 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

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.
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.
Add parsley, onion, pomegranate, almonds and farro. Toss to combine and add lemon juice and allspice and cinnamon.
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.
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,

Comments

Danette says

February 07, 2022 at 10:31 am

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!

- Sylvia Fountaine | Feasting at Home says
  
  February 08, 2022 at 9:48 am
  
  Perfect Danette! Glad you are enjoying…
  
Anonymous says

January 20, 2022 at 11:00 am

Excellent Salad. Really yummy.

★★★★★

- Tonia | Feasting at Home says
  
  January 21, 2022 at 8:30 am
  
  Glad you enjoyed!
  
Sophie says

January 04, 2022 at 11:02 am

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).

★★★★★

- Sylvia Fountaine | Feasting at Home says
  
  January 05, 2022 at 6:26 am
  
  Perfect Sophie-great to hear!
  
Ashley says

January 03, 2022 at 12:14 pm

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.

★★★★★

- Sylvia Fountaine | Feasting at Home says
  
  January 05, 2022 at 6:16 am
  
  thanks Ashley! Glad you enjoyed it!
  
Fiona says

December 09, 2021 at 4:50 pm

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.

★★★★★

- Sylvia Fountaine | Feasting at Home says
  
  December 11, 2021 at 6:53 am
  
  Awesome Fiona! Yes, a good one for making ahead- glad you liked it!
  
Caroline says

October 18, 2021 at 5:45 pm

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

★★★★★

- Sylvia Fountaine | Feasting at Home says
  
  October 19, 2021 at 8:05 am
  
  Glad you enjoyed this Caroline! Thanks!
  
Kara says

September 28, 2021 at 4:42 pm

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!

★★★★★

- Sylvia Fountaine | Feasting at Home says
  
  September 29, 2021 at 5:44 am
  
  Thanks Kara- glad you liked this. Quinoa would be great here!
  
Jane says

July 15, 2021 at 5:04 pm

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.

★★★★★

- Sylvia Fountaine | Feasting at Home says
  
  July 15, 2021 at 6:48 pm
  
  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!
  
Laura Britt says

July 10, 2021 at 10:00 am

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

★★★★★

- Sylvia Fountaine | Feasting at Home says
  
  July 11, 2021 at 8:04 am
  
  Yay!! Glad you enjoyed it!

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