Festive Fall Farro Salad with Kale, Cranberries, Pecans & Goat Cheese
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This Festive Fall Farro Salad is wholesome, vibrant and packed with cozy textures. We’re talking chewy farro, crisp kale, sweet dried cranberries, crunchy pecans, and creamy goat cheese all tossed in a lightly sweetened lemon vinaigrette. It’s the kind of feel-good, nutrient-packed salad that looks beautiful on a holiday table, but is simple enough for any weekday lunch.
One reader, Lauren, Commented: “I added honey and made it a sweeter dish. Very very good!!!”
Why You’ll Love This Farro Salad
- Wholesome and nutrient-dense: Farro and kale make the prefect hearty base.
- Sweet, tangy and crunchy: The flavors and textures of the ingredients are spot on.
- Perfect for the holidays: A great addition to any fall potluck or Thanksgiving table. Serve it in a beautiful salad bowl for a stunning presentation.
- Meal-prep friendly: Holds up wonderful in the fridge for easy lunches.
- Simple Ingredients: Real ingredients that creates real food.
Helpful Tips
This recipe is approachable and simple to make. I trust that anyone can make this farro salad. But here are a few insights to be aware of so you can feel good about diving into this recipe.
- Toast the pecans for maximum flavor. This is a must. It takes only 5 minutes but makes a huge difference. I like to toast mine earlier and store them so they are ready to go.
- Make ahead: Assemble everything except dressing with the vinaigrette and goat cheese, then add it right before serving.
- Serve warm or cold: This salad is delicious both ways.
- Make it your own: Feta, walnuts, apples, or roasted squash are great add ins or substitutions.
- Don’t over cook the farro: Farro is easy to cook. I like to use a simple boil and cook method, similar to pasta. Just read the package directions so you’re aware of cooking time and then check the farro a few minutes before to ensure it’s al dente.
Why I Love This Salad
Once October hits, all of my self control goes out the door. It starts with the Halloween candy and ends with Christmas dinner. I truly enjoy indulging throughout the holiday months, though. It’s my favorite time of year to bake and cook, and I’m not stopping! With that said, I love to throw in some recipes like this farro salad to keep things balanced. If you know me, I thrive off of a balanced life style and that includes what I choose to eat. This recipe is not only is a great lunch option, but it goes really well as a side to your Thanksgiving or Christmas Dinners. I like to enjoy it as a side dish with ham, turkey, or roasted beef tenderloin. I also love the simplicity of this dish – simple ingredients and a simple approach can create a killer dish. The textures, colors and flavors just work.
I hope you enjoy this Festive Fall Farro Salad as much as I do.
Fall Farro Salad with Kale, Cranberries and Goat Cheese
A delicious blend of farro, kale, cranberries, pecans and cheese all tossed in a lightly sweet lemon vinaigrette. It's the perfect Fall salad.
Ingredients
Farro Salad Ingredients
- 1 1/2 cups uncooked farro
- 1 1/2 cups chopped kale (remove stems)
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries or cherries
- 1/3 cup chopped scallions
- handful of parsley, chopped
- 1/2 cup crumbled feta or goat cheese
Lemon Vinaigrette
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Bring a pot of salted water to a boil. Add farro and cook for about 15 minutes until tender, stirring occasionally. Drain well in a fine mesh strainer, set aside to cool.
- While the farro is boiling, toast the pecans over medium-low heat in a sauté pan, stirring often to prevent from burning. Should take about 5 minutes.
- Prepare the vinaigrette by adding lemon juice, olive oil, maple syrup or honey, salt and pepper into a small bowl and whisk well; set aside.
- 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 the lemon vinaigrette and gently mix. Lastly, fold in the crumbled feta or goat cheese. Enjoy room temperature or chilled.
Notes
Farro salad with last up to 3 days in the refrigerator in an airtight container.
It's best enjoyed day of, but can also be enjoyed for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 701Total Fat: 35gSaturated Fat: 9gUnsaturated Fat: 27gCholesterol: 24mgSodium: 369mgCarbohydrates: 80gFiber: 17gSugar: 12gProtein: 26g
Nutrition information is automatically calculated. Use as an approximation only.
I’m always a bit unsure about kale salads but this was excellent! I made it for a meal so I added some chicken.
Wonderful! glad you enjoyed it, Debbie!
I added honey and made it a sweeter dish. Very very good!!!
Yum! Love that addition!
Just regular pecans or candied pecans?
either!
what is the nutritional info???
I don’t currently have the ability to get the nutritional information but there are free website where you can enter the ingredients and it will tell you. Simple google to find a website!
Do you think this can be made ahead? I’m thinking of including it for the Christmas dinner I’m hosting! Looks delicious!
Yes! The day before should be fine.
Thank you!!!