Farro, Kale & Pomegranate Salad

Servings: Makes 3 large salads; serves up to 6 as a side


1 cup farro, uncooked

3-4 cups kale, chopped

1/3 cup walnut pieces

1/3 cup pomegranate seeds

Honey-Lemon Vinaigrette Dressing:

1 Tbsp olive oil 

2 tsp honey

juice from 1/2 a lemon

1 tsp apple cider vinegar

pinch of sea salt & black pepper

Optional: Top this salad with my delicious crispy baked tofu


1. Cook farro according to package instructions (i.e. bring pot of water to boil, add farro & let simmer for time recommended). Drain any additional liquid and set aside, allowing to cool.

2. Chop kale into small pieces and place in a large mixing bowl. 

3. While farro is cooking, prepare the dressing by mixing olive oil, honey, fresh lemon juice, apple cider vinegar, and a pinch of sea salt & pepper together in a small bowl.

4. Add the farro to the bowl with kale and pour in all of the dressing. Toss the kale and farro with the dressing, then add in the pomegranate seeds and walnut pieces. Plate salads with optional goat cheese, baked tofu, or grilled chicken on top.