Farro Apple Warm Kale (Printable Version)
Nutty farro combined with crisp apples and wilted kale, dressed in zesty lemon vinaigrette for a wholesome, vibrant dish.
# Ingredient List:
→ Grains
01 - 1 cup uncooked farro
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Fruit
04 - 1 large bunch kale, stems removed and leaves chopped
05 - 2 medium apples (Honeycrisp or Gala), cored and thinly sliced
06 - 1 small red onion, thinly sliced
→ Nuts & Cheese
07 - 1/3 cup walnuts, toasted and roughly chopped
08 - 1/4 cup crumbled feta cheese (optional)
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon apple cider vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey or maple syrup
14 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Rinse farro under cold water. In a medium saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 20 to 25 minutes until tender but chewy. Drain any excess water.
02 - Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
03 - Heat a splash of olive oil in a large skillet over medium heat. Add sliced red onion and cook 2 to 3 minutes until softened. Add chopped kale and sauté 3 to 4 minutes until wilted yet vibrant green.
04 - In a large bowl, toss cooked farro, sautéed kale and onions, sliced apples, and toasted walnuts. Drizzle dressing over and toss gently to coat evenly.
05 - Top with crumbled feta if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- It tastes substantial enough for lunch but won't leave you feeling sluggish.
- The kale softens just enough to lose its bitterness while keeping a pleasant chew.
- You can make it in one busy evening and eat well for days.
02 -
- Don't skip toasting the walnuts—raw ones taste like you forgot to finish the dish, but toasted ones taste intentional.
- Add the apples last or just before serving; they'll hold their crispness better and won't get soggy from sitting in the dressing.
03 -
- Make the dressing while the farro cooks; it lets the flavors meld and gives you one less thing to do at the end.
- Toast your own walnuts in a dry skillet for about 3 minutes—you'll smell when they're ready, and that smell is nonnegotiable proof that you did it right.