Kale Salad with Farro and Honey Dijon Dressing
This kale salad keeps really well in your fridge – great for healthy eating all week! The honey Dijon dressing softens the kale perfectly.
I’ve just been informed that January 19th is National Popcorn Day. Which happens to be the day I’m writing this post. I’ve just (a week ago) made a pact with myself to only eat popcorn once a week. Monday nights while I watch the Bachelor. Which was last night. Which means I won’t be able to celebrate National Popcorn Day. That’s sad. And a little wrong. I might have to make an exception, but I probably won’t. My popcorn addiction is becoming the death of my waistline. I try not to eat much after dinner but when I make popcorn at least a few nights a week….
and pour 4 tablespoons of Kerrygold butter on it…
It’s probably not great for my relationship with my skinny jeans.
I used to be able to resist a just little bit but now Ben has been getting into it too, so even if I’m not planning to have popcorn, he asks, “Are you making popcorn tonight?” Well, then it is just hopeless. Once that idea is in my brain (okay, is it ever not in my brain?), I have to have it.
So basically, it’s all Ben’s fault.
(Not at all.)
Anyways….kale salad, anyone?
This kale salad is perfect for any of you that do weekend meal prep. It keeps great in the fridge, and I’d argue it gets even better as time goes by (to a reasonable extent, of course). The kale softens and becomes more tender thanks to the honey Dijon dressing. That same dressing soaks into the farro making it super flavorful.
I love to top the salad with my olive oil roasted almonds for a great crunch, but it’s great with grilled chicken or feta cheese too. It’s a salad that will keep you full for hours, perfect to take to work for lunches or to grab while you’re frantically making your kids’ lunches.
Make this salad with irresistible tangy-sweet honey Dijon dressing and you won’t even be missing your guilty pleasure snack…whatever that is.
Needed for this recipe:
Loving this kale salad with honey Dijon dressing?
You might like these recipes too:
- Farro Salad with Butternut Squash, Bacon, Feta, and Kale
- One Pan Quinoa with Ground Turkey, Mushrooms, and Kale
- Quinoa and Wheat Berry Salad (with kale!)
- Crunchy Kale Salad with Popcorn Shrimp
- Kale Salad with Orange, Pomegranate and Pine Nuts
- Southwestern Kale Power Salad from Cookie + Kate
- Shredded Brussels Sprouts & Kale Salad with Apple, Gorgonzola & Candied Pecans from Ambitious Kitchen
I remove the cover from my honey and warm it in the microwave for 20 seconds – it comes out easier and is much easier to measure that way. I typically double the dressing recipe. You can do this as well and keep it in the fridge in case the salad dries a little as the farro soaks up the dressing. Nutrition is calculated without optional toppings.
For the salad
For the dressing:
Serving Size: 1 of 8
Amount Per Serving: Calories: 345 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 92mg Carbohydrates: 64g Fiber: 9g Sugar: 25g Protein: 9g
Husband’s take: Honestly, I’m not 100% sure he has tried this. It’s usually what I eat for lunch so maybe I should share and fill a container for him to take for lunch.
Changes I would make: None are necessary but if you don’t have farro, you could try quinoa or barley.
I remove the cover from my honey and warm it in the microwave for 20 seconds – it comes out easier and is much easier to measure that way.
I typically double the dressing recipe. You can do this as well and keep it in the fridge in case the salad dries a little as the farro soaks up the dressing.
Nutrition is calculated without optional toppings.