⅛ teaspooncoarsely 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.