Kale Farro Salad with Lemon Vinaigrette

This salad has been one of my faves since my friend Kelli made it for me last summer! She sent me the recipe of a chicken and quinoa salad by way of a few other friends, that morphed into something like this along the way.. and I think it’s perfect! It’s the best combo of sweet and tangy, chewy and crunchy with farro, parm, grapes, golden raisins and candied pecans.

I use a lot of farro in my kitchen – I just think it’s such a great grain! It cooks so quickly and is naturally sweet, nutty and chewy; I think it makes the best addition to almost any salad. If you need more ideas of what to make with farro, try my Apple, Date and Farro Bowl with Crispy Prosciutto, White Bean Tomato Soup with Farro or my Peach Farro Arugula Salad with Candied Hazelnuts.

Kale Farro Salad with Lemon Vinaigrette

Prep Time15 minutes
Total Time15 minutes
Servings: 6 side salads


Lemon Vinaigrette


  • 2 bunches lacinto kale
  • 2 oz parmiggiano reggiano finely grated
  • 2 cups cooked farro* cold or room temperature
  • 1 ½ cups green grapes halved
  • ½ cup golden raisins
  • ½ cup toasted or candied pecans** roughly chopped


  • Combine the vinaigrette ingredients in a small jar and shake to combine.
  • Pull the kale off the stem and thinly slice into bite-sized pieces. Transfer to a large bowl and toss with half of the vinaigrette. Use your hands to lightly massage the kale to help it soften and absorb the dressing.
  • Add the parmiggiano reggiano and farro and toss well to combine. Add the grapes, golden raisins and pecans and lightly toss again.


*2/3 cup dried farro will yield about 2 cups cooked. I love Trader Joe’s 10 minute farro because it is par-cooked already so it finishes quickly. Boil in heavily salted water for 10-12 minutes, until softened and chewy, then drain. I like to cook the entire package at once and keep it in the fridge to make quick salads or grain bowls.
** I use the candied pecans from Trader Joe’s. They are perfectly sweet and salty, but not too sugary.

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