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