Do you need to take a break?
The day after Thanksgiving can be quite overwhelming sometimes. We typically stuff our faces until we are uncomfortable. I think Vin said “I need to stop” 48 times yesterday. I however, felt perfectly full. I have no idea how that happened – perhaps the 16 month old toddler running around helped.
There are usually leftovers and we typically eat them around noon the next day and do the same thing over again leaving us grouchy full, but totally satisfied. Thanksgiving only happens once a year so indulging is a must.
However, when day three and four roll around, we are ready for something a bit lighter. Perhaps some fruit and Greek yogurt with our coffee instead of leftover pie. This farro salad is the perfect after Thanksgiving recipe. It’s still festive and full of Fall flavors, but light and healthy…just what our bodies need after two days of the goods.
I mixed together some of my favorites like cranberries, kale, pecans (walnuts would work t00), cranberries and goat cheese (feta works too), some scallions and tossed it all in a light lemon dressing. It’s gorgeous and it tastes as good as it looks.
Munch on this for lunch, as a snack, or with soup and a sandwich. It’s a great addition to leftover ham and turkey as well.
I feel better just looking at it. I am officially over Thanksgiving and moving on to a few weeks of healthier eating then getting back to it for Christmas…these frosted Christmas cookies are happening and probably these peanut butter blossoms.
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 1½ cups farro
- 1 cup chopped kale
- ½ cup toasted pecans
- ½ cup dried cranberries or cherries
- ⅓ cup chopped scallions
- handful of parsley, chopped
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup crumbled feta or goat cheese
- Bring a pot of salted water to a boil. Add farro and cook for about 15 minutes until tender, stirring occasional. Drain well in a fine mesh strainer, set aside to cool.
- Toast the pecans over medium-low heat in a saute pan, stirring often to prevent from burning. Should take about 5 minutes.
- Add chopped kale to a large bowl and massage until slightly wilted - you don't have to do this but it helps break down the kale making it easier to eat.
- Add cooled pecans, cooled farro, cranberries, parsley and scallions to the bowl with the kale and mix. Add lemon juice, olive oil, salt and pepper and mix again. Lastly, fold in the crumbled feta or goat cheese. Enjoy room temperature or chilled.
lightly adapted from bon appétit.