This kale farro salad is a celebration of autumn, featuring a medley of seasonal ingredients. Toasted walnuts help make the vinaigrette creamy and add a delicious nutty flavor, a perfect balance to the sweet and acidic flavors. Raw apple and fennel add a refreshing crunch to compliment the other earthy ingredients.
1 cup toasted shelled California walnuts*
1/4 cup apple cider vinegar
1/4 cup apple cider
2 tablespoons maple syrup
1/2 cup grape-seed oil (or walnut oil)
1/2 teaspoon fine sea salt
Black pepper to taste
Additional apple cider or water (optional)
3 packed cups chopped Tuscan kale
1 1/2 cups cooked and cooled farro**
1 cup diced red apple (Honeycomb, Gala, Fuji, or similar)
1/2 cup small diced fennel
1/2 cup toasted shelled walnuts, roughly chopped
1/3 cup Apple Cider Walnut Vinaigrette, divided
Fine sea salt to taste
Black pepper to taste
1/4 cup shredded parmesan cheese (optional)
Combine all ingredients into a high-speed blender and mix until the vinaigrette is smooth and creamy. Pause once to scrape down sides.
Adjust consistency with additional apple cider or water as desired.
Add kale to a large mixing bowl with 1 tablespoon of the Apple Cider Walnut Vinaigrette and a pinch of fine sea salt. Using your hands, gently massage the dressing into the greens to help tenderize the kale.
Add remaining salad ingredients and toss to combine. Optional: reserve another tablespoon of the vinaigrette to drizzle on top after the salad is mixed.
Divide evenly into bowls and drizzle with the reserved dressing if using.
* To toast walnuts: place shelled walnuts in 350F preheated oven (or dry skillet over medium-low heat). Toast for about 10 minutes or until walnuts start to brown.
** Prepare farro based on package directions. If package directions are not available, use a 1:3 ratio of farro to water (1 cup farro: 3 cups water). Combine farro and water in a pot with a pinch of salt and bring water to a boil. Once water comes to a boil, reduce to a simmer for about 20 minutes or until farro is tender and liquid is absorbed. If there is extra liquid, strain through fine mesh strainer.
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