Farro Salad with Cranberries, Walnuts and Kale

Ancient grain salad with cranberries, toasted walnuts and pepitas, cheese and baby greens.

Farro Salad with Cranberries, Walnuts and Kale

Farro Salad with Cranberries, Walnuts and Kale

By Sue Lau | Palatable Pastime

This is a kind of salad I like to make, often with something like rice, and occasionally with other grains or even pasta. I put the flavors of the season into it, that seem apropos of autumn  into the holidays: cranberries, nuts, seeds, citrus.

It must be mainstream to cooking thought: a friend of mine made one almost the same around the same time. But I think we are a lot alike in that regard. I hope that you find this to your taste as well. It is a great side salad but I also like it piled on baby lettuces for something hearty.

Farro Salad with Cranberries, Walnuts and Kale

Tomorrow we bring ourselves one day closer to Christmas: I have my recipe for cranberry rotkohl planned for you (Braised red cabbage, sweet and sour style, with berries). I’m glad I could squeeze it in before the cranberry season abruptly ends next week with everyone staring down the new year and an entirely new menu. But that’s the way we roll  in the kitchen, right?

Thursday will be my recipe for Hot Chocolate Eggnog, just in time for your last minute gift-wrapping sessions. Friday is my recipe for Bacon-Horseradish Dip for your Christmas Eve noshing.  And Saturday, Christmas Eve itself, I have my recipe for Holiday Hot Tea Punch, which is perfect as a fruity hot tea similar to Russian Hot Tea for your holiday brunch. It has no alcohol, so the kids will enjoy that as well.  You can also serve it over ice as a cold bev, or keep it warm in the crockpot for your guests to ladle cups as they need. C’ya tomorrow!

~Sue

Farro Salad with Cranberries, Walnuts and Kale

Farro Salad with Cranberries, Walnuts and Kale

  • Servings: 8-10
  • Time: 45mins
  • Difficulty: easy
  • Print

Farro Salad with Cranberries, Walnuts and Kale
Ingredients:

  • 1 cup uncooked farro
  • 1/2 cup dried cranberries
  • 1/2 cup chopped toasted walnuts
  • 1 cup chopped baby kale
  • 2 scallions, sliced
  • 1/3 cup diced Swiss cheese
  • 1/4 cup roasted pepitas (green pumpkin seeds)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup orange juice
  • 2 tablespoons red wine vinegar
  • salt and black pepper to taste

Method:

  1. Cook farro according to package directions and drain.
  2. Toss cooked farro with remaining ingredients.
  3. Serve chilled.

From the kitchen of palatablepastime.com


Farro Salad with Cranberries, Walnuts and Kale

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