Farro Salad with Kale Pesto Recipe

This Farro Salad with Kale Pesto is a vibrant, nutrient-packed dish that’s as satisfying as it is wholesome. The chewy farro pairs perfectly with the creamy, herbaceous kale pesto, creating a delightful contrast of textures. Bright pops of flavor from lemon zest and Parmesan add a refreshing tang, while toasted nuts bring a subtle crunch. Ready in just under 30 minutes, it’s a quick yet impressive meal that feels indulgent without being heavy.

Packed with fiber, protein, and greens, this salad is a powerhouse of nutrition that doesn’t compromise on taste. The earthy kale pesto clings to every grain of farro, making each bite rich and flavorful. Whether served as a hearty lunch or a light dinner, it’s a versatile dish that’s sure to become a favorite. Simple to prepare yet bursting with complexity, it’s a recipe that celebrates both health and flavor effortlessly.

Fresh & Flavorful Ingredients

• 1 cup cooked farro (about ½ cup uncooked, plus 1 cup water)
• 1-2 tablespoons olive oil
• A big handful of arugula
• 1-2 teaspoons balsamic vinegar
• Juice of a lemon plus some lemon zest
• A few heaping spoonfuls of kale pesto
• A small handful of chopped walnuts
• 2 radishes, thinly sliced
• Generous grating of parmesan cheese (or substitute with crumbly goat or feta cheese, or omit for a dairy-free option)
• Pinches of red pepper flakes
• Salt & pepper to taste

Simple Step-by-Step Instructions

1. Cook the farro: In a pot, combine ½ cup uncooked farro and 1 cup salted water. Bring to a gentle boil, then reduce to a simmer. Cook for 25-35 minutes, stirring occasionally to prevent sticking. Check at the 15-20 minute mark—the farro is done when tender and chewy, not crunchy or mushy. Drain and shake out excess water.
2. Toss the base: In a large bowl, combine the cooked farro with olive oil, salt, pepper, and arugula. Mix well.
3. Add flavor: Drizzle with balsamic vinegar, lemon juice, and lemon zest. Add a few spoonfuls of kale pesto and a generous grating of cheese. Toss again to combine.
4. Taste and adjust: Sample the salad and add more salt, pepper, or lemon juice as needed.
5. Finish the dish: Top with sliced radishes, a few extra dollops of pesto, and another grating of cheese. Sprinkle with red pepper flakes for a hint of heat.
6. Serve and enjoy: Serve immediately as a light meal or side dish. Perfect for picnics or quick lunches!

Perfect Pairings: Serving Suggestions

This Farro Salad with Kale Pesto is a versatile dish that can shine as a main course or a hearty side. For a complete meal, pair it with grilled chicken, roasted salmon, or a poached egg for added protein. If you’re serving it as a side, it complements roasted vegetables, a charcuterie board, or a simple soup beautifully. Don’t forget a slice of crusty bread to soak up any extra pesto!

Make It Your Own: Recipe Variations

Feel free to get creative with this recipe! Swap the arugula for spinach or baby kale, or add roasted cherry tomatoes for a burst of sweetness. If you’re not a fan of walnuts, try toasted pine nuts or almonds instead. For a vegan twist, skip the cheese or use a plant-based alternative. You can also experiment with different grains like quinoa or barley for a change in texture.

Quick Tips for Time-Saving Success

To save time, cook the farro in advance and store it in the fridge for up to 3 days. You can also make the kale pesto ahead of time—it keeps well in an airtight container for up to a week. When you’re ready to assemble, simply toss everything together for a quick and satisfying meal. Pre-sliced radishes or pre-washed arugula can also cut down on prep time.

Storage and Reheating Made Easy

This salad stores well in the fridge for up to 2 days. Keep it in an airtight container, but add the radishes and final cheese grating just before serving to maintain freshness. If the farro seems dry after refrigeration, drizzle a little olive oil or lemon juice to revive it. This dish is best enjoyed cold or at room temperature, so reheating isn’t necessary.

Essential Equipment for Effortless Prep

You’ll need a medium saucepan for cooking the farro and a fine-mesh strainer for draining it. A sharp knife and cutting board are essential for slicing the radishes and prepping any additional veggies. If you’re making the kale pesto from scratch, a food processor or blender will make the job quick and easy. A large mixing bowl is perfect for tossing everything together.

Amy

Farro Salad with Kale Pesto

This Farro Salad with Kale Pesto is a vibrant, nutrient-packed dish that’s as satisfying as it is wholesome. Ready in just under 30 minutes, it’s a quick yet impressive meal that feels indulgent without being heavy.

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Servings: 0

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

• 1 cup farro, cooked (about ½ cup uncooked, plus 1 cup water)
• 1-2 tablespoons olive oil
• a big handful arugula
• 1-2 teaspoons balsamic vinegar
• a few good squeezes lemon plus some lemon zest
• a few heaping spoonfuls kale pesto
• a small handful chopped walnuts
• 2 radishes, sliced
• generous grating parmesan cheese (a crumbly goat or feta cheese would have also been nice here), or omit cheese
• pinches red pepper flakes
• salt & pepper to taste

Method

 

1. Start by cooking the farro. Bring ½ cup farro and 1 cup (salted) water to a gentle boil. Reduce and simmer for about 25-35 minutes. (Check it at the 15-20 minute mark, give it a stir to make sure it’s not burning/sticking to the bottom of the pot. It’s done when it’s tender and chewy, not crunchy and not mushy).
2. Drain farro, shaking out excess water. Toss it with olive oil, salt, pepper and the arugula.
3. Drizzle with balsamic vinegar, lemon, lemon zest, some of the pesto, some of the grated cheese and toss again.
4. Taste and adjust seasonings.
5. Finish the salad with radishes, a few more dollops of pesto, and another grating of cheese on top.

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