Manchego Apple Kale Farro Salad

Manchego Apple Kale Farro Salad is a bright, warm salad that feels like a cozy hug on a busy night. If you want a filling, healthy dish that the whole family will dig into, this recipe delivers soft, nutty farro, crisp apples, and salty Manchego cheese in every bite. I also love how it doubles as a leftover lunch. If you like hearty apple salads, try our apple broccoli cauliflower salad for another family-friendly option.

Why Make This Recipe

• Quick & Easy: Farro cooks in one pot and the dressing takes minutes to whisk.
• Family Favorite: Kids like the sweet apple and cheesy bites while adults enjoy the texture mix.
• Budget-Friendly: Uses simple pantry staples and a little cheese to make it feel special.
• Make-Ahead Friendly: You can cook the farro ahead for busy nights.

This salad stands out because it mixes warm, chewy grains with cold, crisp apples and shaved Manchego. The scent of toasted nuts and a warm farro base brings comfort and a little nostalgia for homemade meals.

Ingredients

For the base:

• 1 cup dry farro (pearled or semi-pearled), rinsed
• 4 cups kale, stems removed and chopped (about 1 bunch)
• 2 medium apples (Honeycrisp or Fuji), cored and thinly sliced
• 1 small red onion, thinly sliced
• 1 cup Manchego cheese, shaved or cubed
• 1/2 cup toasted walnuts or pecans, chopped
• 1/2 cup dried cranberries (optional)

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 small garlic clove, minced
• Salt and black pepper to taste

Notes:

• Farro: pearled farro cooks faster (15–20 min); whole farro needs longer (30–40 min).
• Kale: massage with a pinch of salt to soften if you prefer it less chewy.
• Manchego: mild and nutty — shave thin for best texture.

How to Make Manchego Apple Kale Farro Salad

1. Rinse the farro under cold water. Add it to a pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender (15–30 minutes depending on farro type). Drain and set aside to cool slightly.

• Tip: Save a little cooking water; a splash can loosen the dressing if it seems thick.

1. While the farro cooks, wash and chop the kale. Put it in a bowl with a small pinch of salt and massage the leaves for 1–2 minutes until they soften and smell fresh.

• Why: Massaging breaks down fibers so the kale tastes less bitter and feels tender.

1. Make the dressing: whisk together olive oil, apple cider vinegar, Dijon, honey, minced garlic, salt, and pepper in a small bowl. Taste and adjust sweetness or tang.

• Mini-tip: Warm the dressing slightly in the microwave (5–8 seconds) if you like a softer flavor.

1. Toss the warm, drained farro with the dressed kale so the warm grain gently wilts the leaves. Add the sliced apples, red onion, dried cranberries, and most of the toasted nuts. Mix to combine.

• Why this matters: Warm farro helps meld flavors so each forkful holds both softness and crunch.

1. Fold in the Manchego, saving a little for garnish. Season with more salt and pepper if needed. Serve warm or at room temperature.

• Mini-tip: If you prefer a crisper salad, let the farro cool first before tossing with kale and dressing.

How to Serve Manchego Apple Kale Farro Salad

• Serve in wide bowls with extra shaved Manchego and a sprinkle of toasted nuts on top for crunch.
• Pair with roast chicken or grilled fish as a warm, hearty side.
• For a lighter meal, add a scoop to buttered toast or warm pita and drizzle extra dressing.

How to Store Manchego Apple Kale Farro Salad

• Fridge: Store in an airtight container for up to 3–4 days. Keep apples added fresh if you want extra crunch.
• Make-ahead: Keep dressing separate and toss just before serving for best texture.
• Freezer: Not recommended — apples and kale lose texture after freezing.
• Reheat: Warm gently in a microwave for 30–60 seconds or toss in a skillet over low heat with a splash of water. Add extra dressing if it feels dry.

Tips to Make Manchego Apple Kale Farro Salad

• Use warm farro to slightly wilt the kale and meld flavors.
• Toast nuts in a dry pan until fragrant to boost aroma and crunch.
• Slice apples thin and add lemon juice if you want to slow browning.
• Don’t overdress — add more dressing as needed to avoid soggy greens.

Variation

• Gluten-free: Swap cooked quinoa or cooked millet for farro to keep the nutty texture without gluten.
• Vegan: Use a plant-based cheese or omit Manchego and add extra toasted seeds and a splash of maple syrup in the dressing.

FAQs

Can I use another cheese instead of Manchego?

Yes. Pecorino or a mild-aged cheddar work well if you want a similar salty, nutty flavor. For a softer bite, use crumbled feta.

How long does farro take to cook?

Pearled farro usually cooks in 15–20 minutes. Whole farro can take 30–40 minutes. Check for a tender, slightly chewy bite.

Will the apples brown if I make this ahead?

Apples will brown slowly. Toss sliced apples in a little lemon juice or add them just before serving to keep them bright and crisp.

Can I make this salad for a crowd?

Yes. Double the farro and kale, and bring the dressing to taste. The salad holds well at room temperature for a buffet.

Conclusion

This Manchego Apple Kale Farro Salad feels warm, homey, and a little special all at once. The nutty farro, crisp apple bites, shaved Manchego, and toasty nuts give you a mix of textures and smells that say “comfort food with a fresh twist.” If you enjoy trying different apple salads, you might also like this Beautiful Manchego Apple Kale Farro Salad (perfect for fall!) for more fall inspiration. Please leave a comment and a star rating if you make this — and share it on Pinterest or Facebook so friends can try it too. What twist did you try? Let us know below!

Manchego Apple Kale Farro Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A bright, warm salad featuring soft farro, crisp apples, and salty Manchego cheese, perfect for a hearty meal or leftover lunch.

---

Ingredients

Scale 1x2x3x

• 1 cup dry farro (pearled or semi-pearled), rinsed
• 4 cups kale, stems removed and chopped (about 1 bunch)
• 2 medium apples (Honeycrisp or Fuji), cored and thinly sliced
• 1 small red onion, thinly sliced
• 1 cup Manchego cheese, shaved or cubed
• 1/2 cup toasted walnuts or pecans, chopped
• 1/2 cup dried cranberries (optional)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 small garlic clove, minced
• Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse the farro under cold water. Add it to a pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender (15–30 minutes depending on farro type). Drain and set aside to cool slightly.
2. While the farro cooks, wash and chop the kale. Put it in a bowl with a small pinch of salt and massage the leaves for 1–2 minutes until they soften.
3. Make the dressing: whisk together olive oil, apple cider vinegar, Dijon, honey, minced garlic, salt, and pepper in a small bowl. Taste and adjust sweetness or tang.
4. Toss the warm, drained farro with the dressed kale until combined. Add the sliced apples, red onion, dried cranberries, and most of the toasted nuts.
5. Fold in the Manchego, saving some for garnish. Season with additional salt and pepper if needed. Serve warm or at room temperature.

Notes

Use warm farro to slightly wilt the kale and meld flavors. Store in an airtight container for up to 3–4 days, keeping added apples fresh for extra crunch.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 30mg