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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.

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.

How To seed a Pomegranate:

The easiest way to seed a pomegranate without creating a huge mess is to score the outer skin of the pomegranate in vertical wedges with a sharp knife (like sections of an orange only bigger).
Submerge the entire pomegranate in a bowl of cold water.
Start peeling the skin off and pulling it all apart -underwater.
The seeds will fall to the bottom of the bowl and skins will float.
Just remove the skins and drain.

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!

Kale and Farro Salad with Almonds & Pomegranate

Kale and Farro Salad with Almonds and Pomegranate Seeds

★★★★★

5 from 4 reviews

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!

Author: Sylvia Fountaine
Prep Time: 20
Cook Time: 30
Total Time: 50 minutes
Yield: 6-8 1x
Category: salad, vegan salad
Method: tossed
Cuisine: Middle Eastern

Scale

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

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,

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