Kale, White Bean, and Farro Salad

Kale, White Bean and Farro Salad is a hearty, flavorful, and vegan salad with a lemon-tahini vinaigrette that’s perfect for a weeknight meal.

Over the past six weeks, we have been eating a whole bunch of brand new meatless meals.

And while my mom is still really surprised when I tell her how much meat we have cut from our diets, when our meals turn out like this kale, white bean and farro salad, how could we not be satisfied?

The kale is first tossed with a lemon-tahini vinaigrette to soften the tough leaves. Those leaves can be really hard to chew sometimes!

Then it’s topped with creamy white beans, chopped sundried tomatoes, thinly sliced red onion, and nutty, wholesome farro.

Of late, farro has become my most favorite grain to mix into salads and swap out in place of pasta in my mushroom marsala farro bake. I’m absolutely in LOVE with farro!

So it’s no surprise that I should also love it in this salad. It was another one of those dinners I found myself scarfing down. Ooops!

And since it’s so simple to toss together after work, I’ve got it on our menu again for this week. I LOVE weeknight dinners like this one!

Hearty, healthy, and packed with flavor, this whole grain salad is definitely a new found-love of mine and I’m positive it will quickly become one of yours too!

More Farro Recipes You Will Love

• Harvest Farro Salad with Roasted Garlic Vinaigrette
• One Pan Farro with Tomatoes
• Mushroom Marsala Farro Bake

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Kale, White Bean, and Farro Salad

Yield: 4 servings

Prep Time: 30 minutes

Total Time: 30 minutes

Kale, White Bean, and Farro Salad is a fantastic whole grain salad to make when the weather is cold. The warm farro (you can make the farro up to a week in advance!) soaks up the lemon tahini vinaigrette, causing it to absolutely burst with flavor. Be sure you allow a few minutes for the kale to "marinate" in the vinaigrette before serving. This will help to tenderize the kale leaves and make them easier to chew.

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Ingredients

For the lemon-tahini vinaigrette:

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• ½ cup tahini
• ½ cup warm water
• 2 garlic cloves, minced
• 3 tbsp minced shallots
• 1 lemon, zested and juiced
• 1 tsp Kosher salt
• ½ tsp black pepper

For the salad:

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• 1 bunch kale, stemmed and thinly sliced
• 1 ½ cups cooked and cooled farro (semi-pearled or perlato will cook in about 20 minutes)
• 1 (15 oz) can cannelini beans, rinsed and drained
• 16 cherry tomatoes (about ½ pint), halved
• ½ cup diced sun-dried tomatoes chopped
• 4 oz feta cheese, crumbled (optional if you want a vegan salad)
• ¼ small red onion, thinly sliced into half-moons

Instructions

1. To make the vinaigrette: Add all of the vinaigrette ingredients together in a 2-cup glass measuring cup, bowl, or mason jar and whisk until combined.
2. Layer all of the salad ingredients on top of the kale in a large salad/serving bowl and drizzle with the vinaigrette. Toss everything together until nicely coated with the dressing.  Serve with extra vinaigrette on the side.

Notes

adapted from Spoon, Fork, Bacon

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