Best 3 Kale And Farro Salad With Aged Goat Cheese Recipes
In this culinary adventure, we'll embark on a journey to craft two distinct yet harmonious salads that showcase the vibrant flavors of kale and farro. First, we'll create a Kale Salad with Roasted Sweet Potatoes and Pepitas, a vibrant symphony of textures and flavors. Roasted sweet potatoes add a touch of natural sweetness, while pepitas lend a nutty crunch. A tangy dressing made with lemon, honey, and Dijon mustard brings all the elements together in a delightful balance. Next, we'll explore a Kale and Farro Salad with Aged Goat Cheese & Apples, a sophisticated symphony of flavors and textures. Tender farro, earthy kale, and creamy aged goat cheese create a harmonious foundation for crisp apples and toasted walnuts. A honey- Dijon vinaigrette enhances the natural flavors, resulting in a delightful interplay of sweet, tangy, and savory notes. Both salads are not only delicious but also packed with essential nutrients, making them perfect for a healthy and satisfying meal.
Let's cook with our recipes!
FARRO AND KALE SALAD WITH GOAT CHEESE
You're going to love this delicious and nutritious kale and farro salad recipe! It's full of hearty greens and chewy whole grains, plus flavorful toasted almonds, crumbled goat cheese, dried cherries and tangy vinaigrette. Recipe yields 4 large salads or up to 8 side salads.
Provided by Cookie and Kate
Categories Salad
Time 45m
Number Of Ingredients 11
Steps:
- To cook the farro, in a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Add the salt, bring the water to a boil, then reduce the heat to maintain a gentle simmer. Cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and set aside.
- Meanwhile, place the chopped kale in a large serving bowl. Sprinkle it with a few dashes of salt and massage it with your hands by scrunching up large handfuls at a time until it's darker and more fragrant (this makes the kale taste less bitter and makes it easier to eat). Set aside.
- To toast the almonds, pour them into a small skillet. Cook over medium heat, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Pour the almonds into the bowl of massaged kale.
- To prepare the vinaigrette, simply whisk the ingredients together in a liquid measuring cup or small bowl. Set aside.
- Once the farro has been cooked and drained, stir in the chopped dried cherries (so they have a chance to plump up a bit) and vinaigrette (the heat will temper the garlic a bit).
- Once the farro has cooled down to room temperature or close to it, stir it into the kale mixture. Gently crumble most of the goat cheese into the salad and lightly stir. Taste, and if the salad doesn't taste amazing yet, stir in more vinegar by the teaspoon until it does.
- Crumble the remaining goat cheese on top of the salad. Serve promptly, or refrigerate for later. This salad keeps well for four to five days in the refrigerator, covered.
Nutrition Facts : ServingSize 1 large salad, Calories 565 calories, Sugar 10 g, Sodium 497 mg, Fat 32.2 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 52.8 g, Fiber 9.7 g, Protein 16 g, Cholesterol 13.1 mg
FARRO AND KALE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely on a small baking sheet.
- Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Remove the oregano sprigs, drain the farro, and set aside.
- Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale, cherries, cucumber and walnuts and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.
KALE AND FARRO SALAD WITH AGED GOAT CHEESE
Steps:
- Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain. Transfer to a bowl, season with salt and pepper and let cool.
- Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.
Tips:
- To save time, use pre-cooked farro or quinoa instead of cooking it from scratch.
- If you don't have aged goat cheese, you can use regular goat cheese instead. Just be sure to crumble it before adding it to the salad.
- Feel free to add other ingredients to the salad, such as roasted vegetables, nuts, or seeds.
- This salad is best served immediately, but it can also be stored in the refrigerator for up to 2 days.
Conclusion:
This kale and farro salad with aged goat cheese is a delicious and healthy meal that's perfect for lunch or dinner. It's packed with nutrients and antioxidants, and it's sure to please even the most discerning palate. So next time you're looking for a quick and easy meal, give this salad a try. You won't be disappointed!
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