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!
Optional Garnish: Avocado slices for extra richness
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,