Farro, Cherry, Feta, and Kale Salad

As I have stated probably a million times before, it takes A LOT for me to like a salad. It needs the right amount of tangy, sweet, crunchy, and salty - all of these are satisfied by the ingredients in this salad! My favorite part of this whole thing is the dressing - a super classic mustard vinaigrette with ALL the right flavors. My only advice is to make sure that you get the ripest / juiciest sweet cherries that you can find, as they truly MAKE the salad complete and happy.

Here’s what you’ll need:

For the vinaigrette

  • 2 Tbsp mustard (any type will do)

  • 1 Tbsp white wine vinaigrette

  • 1/4 cup avocado or olive oil

  • Small bunch finely minced chives

  • Juice and zest from one lemon

  • 1 tsp sugar

  • Salt and pepper to taste

For the salad

  • 4 cups shredded kale

  • 2 cups cooked farro, cooled

  • 1/2 cup crumbled full-fat feta

  • 1 cup fresh cherries, pitted

  • Optional: hemp seeds for serving

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Here’s how to make it:

In a large bowl, combine all of the vinaigrette ingredients and whisk well until combined. Pour the kale into the bowl, massage dressing into the leaves, and let the acid work it’s magic for an hour or two - put in fridge. Once the kale has broken down a bit, add the rest of the salad ingredients and toss to serve. Salad lasts for a few days in the fridge (in my opinion, it is best about a day after being made). Enjoy!

Annie Muske