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:

• farro
• bowl with lid for easy fridge storage…OR
• a pretty salad bowl
• a sharp knife

Loving this kale salad with honey Dijon dressing?

You might like these recipes too:

 

• Farro Salad with Butternut Squash, Bacon, Feta, and Kale
• Kale and Pear Salad with Creamy Yogurt Dressing (top it with savory granola!)
• 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

Recipe

Kale Salad with Farro and Honey Dijon Dressing

5 from 3 votes

By Rachel Gurk

Prep: 15 minutes mins

Total: 15 minutes mins

Servings: 8 servings

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This kale salad keeps really well in your fridge so it's perfect for healthy eating all week! The honey Dijon dressing softens the kale perfectly.

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Ingredients 

1x2x3x

For the salad:

• ▢ 6 cups loosely packed torn kale (bite-sized pieces)
• ▢ 4 cups cooked and cooled farro (1 ⅓ cup uncooked farro)
• ▢ 1 red bell pepper, diced
• ▢ 1 cup coarsely shredded or julienned carrots (about 2 carrots)
• ▢ 1 cup dried cranberries

For the dressing:

• ▢ 2 tablespoons apple cider vinegar
• ▢ 2 tablespoons honey
• ▢ 1 teaspoon Dijon mustard
• ▢ ¼ cup olive oil
• ▢ ¼ teaspoon kosher salt, or to taste
• ▢ ⅛ teaspoon coarsely ground black pepper, or to taste

Optional toppings:

• ▢ Cooked chicken, roasted almonds, or feta cheese

Instructions 

• In a large bowl, mix together kale, farro, bell pepper, carrots, and cranberries.
• In a small bowl or a jar, mix together vinegar, honey, mustard, olive oil. Taste and season with salt and pepper as desired.
• Pour dressing over salad and mix to combine. Store in an airtight container in the fridge. The salad is actually better the next day or two because the kale softens a bit.
• To serve, for a main course salad, top with your protein of choice. I recommend almonds, grilled chicken, or feta cheese. The salad can be served as a side dish as is.

Notes

• I typically double the dressing recipe if I'm making the salad ahead. I keep the extra dressing in the fridge and add it to the salad right before serving it. The farro tends to soak up the dressing so the salad tends to get a bit dry.
• Nutrition is calculated without optional toppings.
• There are many ways you can change this salad to fit your preferences or to use what you happen to have in the fridge and pantry. Instead of farro, try quinoa or barley. Different vegetables can be substituted for the carrots and bell pepper. Instead of dried cranberries, try raisins or fresh fruit.

Nutrition

Calories: 250kcal, Carbohydrates: 44g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 122mg, Potassium: 357mg, Fiber: 7g, Sugar: 18g, Vitamin A: 8341IU, Vitamin C: 74mg, Calcium: 146mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!

Verdict: Love love love this salad. It’s so filling, flavorful and satisfying.
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.
Difficulty: Easy!

YES, I WANT THIS!

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