Is farro gluten-free?

No, farro does contain gluten. For a gluten-free substitute, try quinoa or black rice!

Farro is made of three different wheat species. It is a whole grain rich in fiber, protein, vitamins, minerals, and antioxidants.

What does farro taste like?

Farro has an earthy, nutty flavor and it has a deliciously chewy texture.

What is farro salad made of?

Here we use cooked farro with kale, almonds, and pomegranate seeds for a winter-inspired kale tabbouleh salad. Herbs, lemon, oil, spices, onion, and garlic add even more flavor!

Can I use pearled farro?

Yes, but cook it for less time. Pearled farro has most or all of the bran removed —it cooks much faster, 15-20 minutes.

Festive Farro Salad Recipe for Healthy Holidays

Name: Farro Salad Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup cooked farro (see notes); 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)

Description

This Farro Salad is one of my all-time favorite vegan salads. Think of it like a Winter Tabouli Salad. It’s loaded up with nutty farro, 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!

Ingredients

Units Scale

1 cup cooked farro (see notes)
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 (see notes) to cook on the stove (1/2 cup dry= 1 cup cooked). 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

Farro: The original recipe called for 2 cups of cooked whole-grain farro; feel free to add more. I reduced it to make it more kale-heavy. You can also use pearl farro —a type of farro with the bran removed —but keep in mind, this cooks in 15-20 minutes- so cook to al dente.

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