Kale & Farro Salad

This is the ultimate meal salad. Absolutely delicious and so hearty it will satisfy even the largest appetites. As a bonus, unlike most salads it keeps well in the fridge for several days and can be prepared ahead of time. This salad is a gut health superstar and is loaded with high fiber ingredients like kale and farro. This recipe also packs plenty of antioxidant-rich healthy fats from the olive oil and walnuts.

Instructions

1. 1

   Prepare the farro: rinse farro. Bring a large pot of water to a boil. Add farro and reduce heat to medium-high and cook uncovered until soft, about 30 minutes. Strain.

2. 2

   Make the lemon tahini dressing: add olive oil, lemon juice, garlic, tahini, salt and pepper to a small bowl and whisk to combine. Set aside.

3. 3

   Assemble the salad: add the kale, cooked farro, Parmesan cheese and walnuts to a large bowl. Add dressing and toss to coat.

4. 4

   Serve, topped with additional Parmesan if desired. Keeps in the fridge in an airtight container for 2-3 days.

5. 5

   Substitutions: Substitute farro for grain of your choice. Bulgar or quinoa would work well. Swap kale for leafy green of your choice, although I recommend sticky with a hearty green such as collard greens.