Farro and Kale Salad with Pomegranate Vinaigrette

Hello foodies! It has been a LONG time since my last post - it feels good to be back! I’ve been busy in my dietetic internship on my way to becoming a Registered Dietitian (whoo!). I’ll officially be done at the end of March, which means more blogging in the future… 😉

I recreated this recipe over the summer after a warm bike ride to a restaurant called The Commons. I ordered this farro and kale salad that was the perfect combination of chewy farro, massaged kale, and crispy apples tossed in a light apple cider vinaigrette. I quickly made notes in my phone so I could recreate it at home. I decided to go with a pomegranate vinaigrette from America’s Test Kitchen, which is AMAZING. But this salad would pair well with many dressings!

Kale has been in the “health food” spotlight for a while now - it’s nutrient dense and packed with fiber! I don’t know about you, but this nutritious green can be pretty tough when eaten raw. Massaging your kale before using it makes a WORLD of difference! Never massaged kale before? Check it out here!


Recipe inspired by a delicious salad I had at The Commons. Dressing recipe from America’s Test Kitchen The Complete Vegetarian Cookbook


  • 2 apples, cut into bite-size chunks
  • 1 bunch lacinato kale (aka: dino kale, Tuscan kale)
  • 1 bunch arugula
  • 1 cup farro
  • 1/2 cup pecans
  • Goat cheese, for garnish

Vinaigrette ingredients:

  • 2 Tablespoons water
  • 1 1/2 Tablespoons pomegranate molasses
  • 1 small shallot, minced
  • 1 Tablespoon honey
  • 1 Tablespoon cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra-virgin olive oil


  1. Rinse farro and place in a pot with 3 cups water. Bring to a boil and reduce heat to simmer for 30 minutes. Drain off excess liquid.
  2. Meanwhile, toast pecans in the oven or in a frying pan. If toasting in the oven, spread pecans on a sheet pan and bake at 350 degrees Fahrenheit until slightly toasty, about 10 minutes, stirring occasionally. If toasting in a pan, spread pecans in an even layer on a frying pan. Place over medium heat and stir frequently. Watch them like a hawk! Once they start to brown, it will happen quickly. Remove nuts from pan to prevent further toasting.
  3. Wash, de-stem, and chop kale into bite size pieces. Massage kale until tender.
  4. Combine apples, kale, arugula, farro and pecans in a large bowl.
  5. In a small bowl, combine all vinaigrette ingredients except for the olive oil. While whisking mixture, slowly add olive olive.
  6. Add vinaigrette to salad to taste. Top with crumbled goat cheese, if desired.

Bon appetit!

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