[[ recipeID=recipe-8kfsmvyrq, title=Baby Kale with Farro ]]

Baby Kale with Farro

Servings: 4

Keywords: Kale, Farro, Blueberries

  • Prep Time: 5 mins




  • 4 cups Baby Kale
  • 1 small red/gala apple cut in 1 inch matchstick pieces
  • 1 cup cooked/chilled Farro
  • 1 cup Blueberries
  • 4 tablespoons crumbled Goat cheese
  • 4 tablespoons pistachios

Kale Slaw:

  • ¼ cup apple cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon flax seed oil
  • 1 tablespoon honey
  • ⅛ teaspoon coarsely ground black pepper


  1. Cook Farro according to package instructions. Drain and chill in the refrigerator. Mix all the ingredients for the dressing and set aside. Place kale and the next 3 ingredients on a plate, drizzle with 2 tablespoons of dressing and top with 1 tablespoon of goat cheese and 1 tablespoon of pistachios per plate. Click here for larger image

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 4

Amount Per Serving
Calories 313
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3.2g 16%
Trans Fat 0g
Sodium 348mg 14%
Total Carbohydrate 48g 16%
Dietary Fiber 4.7g 18%
Sugars 41g
Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Farro is an excellent source of fiber, protein, and iron. It is an ancient grain that cooks easily and can be kept in the fridge for about a week. I usually cook a couple of cups on Sunday and use it all week to top salads, add to soups, etc. This salad is filling and can be used as a lunch or even a light dinner. The Farro and goat cheese provide protein while the pistachio, blueberries, kale, and apples deliver a variety of vitamins and antioxidants. I like using flaxseed oil in a dressing because it provides a punch of Omega-3 in addition to a nice nutty taste.