Garlic Lemon Kale and Farro Salad with Pomegranate Seeds

Garlic Lemon Kale and Farro Salad with Pomegranate Seeds

Chewy farro and massaged kale come together with bright lemon and juicy pomegranate seeds.

Total 1 hr Makes 6 servings Calories 285/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts

Nutty farro is tossed with garlicky, lemon-massaged kale, crunchy pomegranate seeds, and toasted nuts for a hearty grain salad. It works as a make-ahead lunch or a side dish for roasted meats, and the flavors deepen as it sits. A simple garlic-lemon dressing ties the earthy greens and sweet-tart fruit together.

Ingredients

  • 1 cup farro, uncooked
  • 3 cups water
  • 1/2 teaspoon salt, plus more to taste
  • 1 bunch curly kale, stems removed and leaves thinly sliced
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 cloves garlic, minced
  • 1/2 cup pomegranate seeds
  • 1/2 cup walnuts, toasted and chopped
  • 1/3 cup crumbled feta cheese
  • 1/4 teaspoon black pepper

Method

  1. Rinse the farro under cold water, then combine with 3 cups water and 1/2 teaspoon salt in a 6-quart saucepan.

  2. Bring to a boil, then reduce heat and simmer, uncovered, until farro is tender but still chewy.

  3. Drain any excess water and spread the farro on a baking sheet to cool to room temperature.

  4. Place the sliced kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt, then massage the leaves with your hands for 1 to 2 minutes until darkened and softened.

  5. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, and black pepper.

  6. Add the cooled farro to the bowl with the kale, then pour the garlic-lemon dressing over top and toss to coat evenly.

  7. Fold in the pomegranate seeds, toasted walnuts, and feta cheese. Season with additional salt to taste and serve, or chill until ready to serve.

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    Garlic Lemon Kale and Farro Salad with Pomegranate Seeds

    Nutty farro is tossed with garlicky, lemon-massaged kale, crunchy pomegranate seeds, and toasted nuts for a hearty grain salad. It works as a make-ahead lunch or a side dish for roasted meats, and the flavors deepen as it sits. A simple garlic-lemon dressing ties the earthy greens and sweet-tart fruit together.

    1 hr 6 servings 285 cal

    Ingredients

    • 1 cup farro, uncooked
    • 3 cups water
    • 1/2 teaspoon salt, plus more to taste
    • 1 bunch curly kale, stems removed and leaves thinly sliced
    • 3 tablespoons olive oil
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 3 cloves garlic, minced
    • 1/2 cup pomegranate seeds
    • 1/2 cup walnuts, toasted and chopped
    • 1/3 cup crumbled feta cheese
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Rinse the farro under cold water, then combine with 3 cups water and 1/2 teaspoon salt in a 6-quart saucepan.

    2. 2

      Bring to a boil, then reduce heat and simmer, uncovered, until farro is tender but still chewy.

    3. 3

      Drain any excess water and spread the farro on a baking sheet to cool to room temperature.

    4. 4

      Place the sliced kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt, then massage the leaves with your hands for 1 to 2 minutes until darkened and softened.

    5. 5

      In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, and black pepper.

    6. 6

      Add the cooled farro to the bowl with the kale, then pour the garlic-lemon dressing over top and toss to coat evenly.

    7. 7

      Fold in the pomegranate seeds, toasted walnuts, and feta cheese. Season with additional salt to taste and serve, or chill until ready to serve.