This is one of my favorite salads! It’s the perfect balance of greens and hearty whole grains, with just the right touch of sweetness. Packed with flavor, it’s both nourishing and delicious. You can enjoy it on its own or pair it with grilled chicken or salmon for added protein. Plus, it stores well in the fridge for up to two days, making it a great meal prep option!

Ingredients

For the Dressing:

• 3 tbsp white wine vinegar
• 2 tbsp country Dijon coarse ground mustard
• 1 small shallot, diced
• 2 tbsp honey
• ½ cup olive oil

For the Salad:

• 1 cup farro
• 8 ounces chopped kale
• ½ cup pepitas
• ½ cup pomegranate seeds or dried cherries

Instructions

Cook the Farro

Rinse the farro under cold water, then add it to a saucepan with at least three cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook until tender but still chewy—about 15 minutes for pearled farro or up to 40 minutes for unprocessed. Drain and let cool.

Make the Dressing

Whisk together all the dressing ingredients in a small bowl or shake them in a jar until well combined. Taste and adjust seasoning if needed.

Assemble the Salad

Add the chopped kale to a large bowl and pour in half of the dressing. Massage the kale for about a minute to soften it. Add the remaining ingredients, then drizzle the rest of the dressing over the top. Toss everything together and let the salad sit for 5–10 minutes to let the flavors meld.