Enjoy this kale and farro salad with added protein, a pop of color, and a lot of flavor!
This is the perfect grain salad for your holiday brunch. It features seasonal spring produce, broccolini, radishes, and mint, has a pop of sweetness from red seedless grapes, and includes a healthy crunch with sunflower seeds. Farro and kale provide a hearty base that will hold up nicely even if the salad is dressed the day before the festivities. For added protein, the pan-seared or grilled shrimp turns this side salad into a hearty entree with 24 grams of protein per serving.
It’s a great option for the warmer spring and summer days, when you want a refreshing and flavorful salad that can also sustain you for any activities.
Ingredients
Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon maple syrup (or honey)
- 1/4 teaspoon dijon mustard
- 1 garlic clove, grated
- 1/4 teaspoon sea salt
- freshly ground black pepper
Salad
- 2 bunches (14 ounces) broccolini, bottom ⅓ of ends trimmed and extra large stems cut in half lengthwise (optional)
- Tip: Broccoli rabe is not broccolini; while it looks very similar it's very bitter. Broccolini is mildly flavored and not bitter at all.
- 1 cup farro, dry
- 1 large bunch of kale, roughly chopped with stems removed (about 6 cups chopped)
- 1 tablespoon extra-virgin olive oil
- 1/2 bunch (6-7) radishes, thinly sliced
- 1 cup red seedless grapes, halved
- 1/4 cup mint, chopped
- 2 tablespoons sunflower seeds
- 2 ounces feta cheese, crumbled
Pan-seared shrimp
- 12 ounces shrimp, cold water, wild caught, thawed and dry
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Directions
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Make the dressing: Combine all dressing ingredients in a small bowl and whisk to combine. Set aside. (Salad dressing will keep well in an airtight container in the refrigerator for up to 2 days).
Blanch the broccoli: If using, drop the trimmed broccolini into a large pot of salted, boiling water and cook for 2 minutes. Drain and immediately rinse under cold running water to preserve the color. Set aside.
Make the salad: Cook farro according to package directions and set aside to cool. Add kale to a large serving bowl. Massage olive oil into the roughly chopped kale leaves for 1-2 minutes, until soft and darker. (This is an important step as it makes the kale less bitter). Add all remaining salad ingredients, except the shrimp, to a large serving bowl and toss to combine with the kale.
Make the shrimp: Pat the shrimp dry with paper towels. Season with the salt and pepper. Heat the oil in a large skillet over medium heat. Once it shimmers, add the shrimp and cook undisturbed until opaque and cooked through, about 2 to 3 minutes per side. Transfer to a plate and set aside.
Top the farro salad with the shrimp. Serve as is or chilled as a salad. Salad keeps well covered in the refrigerator for up to 2 days.
Nutrition
Note: nutrition information includes broccolini.
Enjoy other grain salad recipes for the warmer months ahead:
Orange Quinoa Salad with Pomegranate and Tangy Turmeric Dressing