Ingredients
Grains & Vegetables
- 1 cup dry farro
- 1 head of broccoli, cut into 1 inch florets
- 1 small red onion, roughly chopped
- 2-3 cups kale, destemmed and roughly chopped
- 1, 15 oz can of chickpeas, rinsed and drained
Spices & Oils
- 1/2 tbsp avocado oil (or any neutral high heat oil)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp dry basil
- 1/2 tsp dry thyme
- 1 tsp dry oregano
- Salt and pepper to taste
- 1 large clove garlic, crushed
- 2 tbsp extra virgin olive oil
Dressing
- 1 tsp Dijon mustard
- Juice and zest of 1 lemon
- 2 tsp maple syrup
- 1/4 tsp red pepper flakes, optional
Toppings
- 1/4 cup pomegranate seeds
- 1/4 cup pepitas
Instructions
- Cook the Farro: Bring a large saucepan of salted water to a rapid boil. Add the dry farro and cook for 15-17 minutes until al dente, testing for preferred chewiness. Drain through a sieve and spread the cooked farro out on a parchment-lined baking tray to cool and dry.
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Place broccoli florets and chopped red onion on a lined baking tray. Sprinkle with ground cumin, coriander, smoked paprika, dry basil, dry thyme, avocado oil, and a pinch of salt. Toss well to coat and roast in the oven for about 15 minutes until tender and slightly caramelized.
- Prepare the Dressing: In a small bowl or jar, combine crushed garlic, extra virgin olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes (if using), dry oregano, salt, and pepper. Whisk or shake well to emulsify.
- Massage the Kale: In a large mixing bowl, add the chopped kale along with 1-2 teaspoons of the dressing. Using your hands, massage the kale by rubbing and squeezing it until it softens and turns a bright green color. This process breaks down the toughness of the kale making it more palatable.
- Assemble the Salad: Add the roasted broccoli and red onion to the massaged kale, along with the pomegranate seeds, pepitas, drained chickpeas, and the remaining dressing. Season with salt and pepper to taste. Toss everything thoroughly to combine the flavors evenly.
- Serve: Transfer the salad to serving bowls or a large platter and enjoy it warm or at room temperature as a nutritious winter meal or side dish.
Notes
- You can substitute farro with other whole grains like barley or quinoa if preferred.
- Massage the kale well to soften it; this helps reduce bitterness and makes it easier to eat.
- Maple syrup balances the acidity of the lemon juice, but you can adjust sweetness to taste or omit for less sugar.
- Pomegranate seeds add a lovely burst of freshness and color, but dried cranberries or fresh apple slices can be used as alternatives.
- This salad keeps well in the fridge for up to 3 days, making it great for meal prep.
- For a vegan option, ensure the Dijon mustard is free from non-vegan ingredients (most are naturally vegan).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
