Farro Kale Salad inspired by Giada’s Recipe First you will add 1 tablespoon of olive oil and 1 cup of walnuts into a small sauce pan. Let simmer on low heat for 8-10 minutes or until golden brown. Take off of heat and let cool.
Once cooled chop into medium pieces.
Slice thinly 1 bunch of organic Kale and add it to a large bowl.
In a small measuring cup add 3 tablespoons of olive oil and 3 tablespoons of white balsamic vinegar.
Whisk and then pour over the Kale.
Add 1/2 cup of dried cherries, 1/2 of a English cucumber cut into 1/4’s, 1 teaspoon salt, and 1 teaspoon of pepper.
Mix! Then add in the walnuts.
Set aside and let marinate.
In a medium deep dish sauce pan add 2 tablespoons of olive oil and 1 shallot minced. Let simmer on low heat for 3 minutes.
Then add 1 cup of Farro into the pan and let roast for 5 minutes.
Next add into the pan: 1 teaspoon salt, 2 sprigs of fresh oregano, and 2 cups of water.
Then let cook for 25 minutes. Drain and discard the oregano.
Add the Farro into the Kale mixture.
Optional- Top with nutritional yeast