Warm kale salad

5 from 3 votes

Flavor, color, and nutrition all packed into one easy recipe. This vegetarian dish will impress your dinner guests but is simple enough to make on a week night as well!

Prep Time20

Cook Time20

Total Time40

Course: Main Dish, Side Dish

Cuisine: Mediterranean

Diet: Vegetarian

Keyword: easy, vegetarian

Servings:

Calories: 436kcal

Author: Veronique Eichler

Equipment

Ingredients

2 cups farro cooked
6 oz beet cooked
1/4 cup apple cider vinegar
4 tbsp extra virgin olive oil
1/2 cup shallot chopped
8 oz cremini mushrooms sliced
8 oz kale (1 bunch)
2 tbsp balsamic vinegar
2 oz feta cheese crumbled
1/2 cup walnut pieces lightly toasted
salt and freshly ground pepper

Instructions

Cook farro according to package directions (for hulled farro: 45 minutes in salted water or until tender. For pearled farro: about 20 minutes). You will need 2 cups cooked farro (1 cup uncooked).
Shred cooked beet with the large side of a box grater, and place it in a bowl. Add apple cider vinegar and a large pinch of salt to the bowl. Cover and set aside.
Chop shallots. Slice mushrooms.
Trim kale, rinse and dry in a salad spinner. Chop roughly into 1" strip.
Place a large skillet over medium high heat. Add the walnuts and toast them for a couple minutes until they are fragrant. Remove the walnuts and set them aside.
Add 2 tbsp olive oil to skillet. Add shallots, mushrooms and a pinch of salt. Sauté for 5 minutes, stirring frequently, until mushrooms have rendered most of their liquid.
Add kale to the pan and a pinch of salt. Toss and cook a couple minutes until kale is wilted but still bright green. Add a tablespoon of balsamic vinegar, toss and set aside.
Drain the vinegar from the beets.
Place 1/4 of the kale mix on each plate. Top with 1/2 cup of farro. Drizzle 1 tsp balsamic vinegar and 1 tsp olive oil on each plate.
Top with 1/4 of the beets, 1/4 of the feta cheese and 1/4 of the walnuts. Grind some fresh pepper on top to taste.

Video

https://youtu.be/otIGlMAw36o

Notes

Instead of a cooked beet, you can use a raw beet and grate it finely. In this case, you will need to let it pickle a little longer so it softens a bit.

Nutrition