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

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.
Toss the base: In a large bowl, combine the cooked farro with olive oil, salt, pepper, and arugula. Mix well.
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.
Taste and adjust: Sample the salad and add more salt, pepper, or lemon juice as needed.
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.
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.