I don’t know about you, but every time I put my pants on, they seem to be shrinking.
Although I would love to blame it on the dryer, I must be honest with myself about the incessant snacking I do throughout the day, even when I’m not hungry. I could pretend like I’m only eating 2 or 3 slivered almonds, a few slices of apples, and a handful of kale chips.
I actually do eat all these healthy snacks, but I also have quite the sweet tooth, and am pretty good at inhaling 17 organic cheese crackers when my son wants a snack. They’re organic, so it’s all good, right? Plus, if I’ve had a long day and all I want is a big bowl of pasta for dinner, I go a little crazy.
Maybe instead of 17 cheese crackers I should be eating this Warm Apple Salad with Apple Cider Vinaigrette.
But for this scrumptious salad today, we have sautéed kale and cherry tomatoes that adorn a nutty and flavorful farro dressed with a simple and tangy vinaigrette. Farro is an ancient form of wheat filled with protein, fiber, and iron and is elevated when paired with greens, juicy tomatoes, and feta cheese. If you are on a gluten free diet, quinoa, or black rice would be a great substitute!
All you have to do is simmer the farro for about 15 minutes, sauté the kale and cherry tomatoes, and make a quick vinaigrette, and BAM a hearty lunch or side dish is done! Serve with salmon or grilled chicken for an added boost of protein.
What are some of your health challenges, and what steps do you want to take to feel like your best self? COMMENT BELOW, I want to know!!
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Bon Appétit Ya’ll,
Easy Mediterranean Kale Farro Salad Recipe
- 1 cup farro
- 3 cups water
- 1/3 cup cherry or grape tomatoes
- 2 cups kale
- 1 shallot sliced
- 1/3 cup feta cubed or crumbled
- 2 tsp salt for the boiling water
For the Vinaigrette
- 2 Tbsp . red wine vinegar
- 2 Tbsp . olive oil plus more for sautéeing
- 3 leaves fresh basil torn
- 1/2 tsp . stone ground mustard
- 1 tsp . honey
- squeeze of lemon optional
- black pepper
- pinch of salt
- Bring 3 cups of water to a boil with tsp. salt. Add the farro and reduce heat to a simmer. Simmer for about 15 minutes, or until the farro is tender, yet still has a bite. Drain in a colander.
- While the farro is cooking, sauté the tomatoes with a touch of olive oil over medium heat for 5 minutes. Add the sliced shallots and sauté for another 5 minutes, or until tomatoes are softened, making sure not to burn the shallots. Set aside in a bowl.
- In the same pan, sauté the kale with salt and pepper and a little more olive oil for 3-5 minutes until softened but still has a bite.
- Whisk the red wine vinegar, mustard, honey, and olive oil in a small bowl. Season with salt and pepper and add the basil.
- Mix the vinaigrette with the farro and top with the sautéed tomatoes, kale, and add the diced feta. Add a squeeze of lemon and black pepper. Serve warm or cold.
Really enjoying your blog! I appreciate your honesty and your humor, but i also very much appreciate your style and the beauty of your presentations! Your photographs are stunning!
I struggle with diet related, iron deficiency anemia. When I searched your blog for chicken livers, this kale farro salad came up. I am sure it would be delicious topped with chicken livers f=rather than salmon!
I would love to hear your creative thoughts on keeping my iron up and new ways to ingest liver! 😉 Pate?