Monday, August 10, 2015

Kale Salad with Farro and Cherries

Here's another rendition of a hearty salad. This one tastes of lazy summer days, spent day dreaming of climbing cherry trees and enjoying their sweet fruit.


1/2 cup 10 minute farro
1 cup water
2 cups baby kale, chopped into 1 inch pieces
1 cup fresh sweet cherries, pitted
1/4 cup pepitas or pumpkin seeds
1/4 cup feta cheese (optional)
2 Tbs. Italian dressing


Cook farro in the water according to package directions. Chop the kale, then knead with your hands for about 1 minute. Mix the kale together with the cherries, pepitas and cheese. Add in the farro when it is done. Pour the dressing over the salad and mix well.

Serves 2 to 4

Stealthy Cooking Tip: I've discovered that kneading kale makes it more palatable. If you'd rather, you can substitute 1 cup spinach for one cup of the kale (don't knead the spinach!), and the mix will be a little sweeter.

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