BABY KALE WITH FARRO
Baby Kale with Farro
Servings: 4
Keywords: Kale, Farro, Blueberries
- Prep Time: 5 mins

Ingredients
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
Instructions
- 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:
Notes
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.