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3030 Minutes or LessGFGluten-FreeDFDairy-FreeVGVegetarian
5
/5
15 minutes mins
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By: Rachel GurkPosted: 01/20/2016
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This kale salad keeps really well in your fridge – great for healthy eating all week! The honey Dijon dressing softens the kale perfectly.
I’ve just been informed that January 19th is National Popcorn Day. Which happens to be the day I’m writing this post. I’ve just (a week ago) made a pact with myself to only eat popcorn once a week. Monday nights while I watch the Bachelor. Which was last night. Which means I won’t be able to celebrate National Popcorn Day. That’s sad. And a little wrong. I might have to make an exception, but I probably won’t. My popcorn addiction is becoming the death of my waistline. I try not to eat much after dinner but when I make popcorn at least a few nights a week….
and pour 4 tablespoons of Kerrygold butter on it…
It’s probably not great for my relationship with my skinny jeans.
I used to be able to resist a just little bit but now Ben has been getting into it too, so even if I’m not planning to have popcorn, he asks, “Are you making popcorn tonight?” Well, then it is just hopeless. Once that idea is in my brain (okay, is it ever not in my brain?), I have to have it.
So basically, it’s all Ben’s fault.
(Not at all.)
Anyways….kale salad, anyone?
This kale salad is perfect for any of you that do weekend meal prep. It keeps great in the fridge, and I’d argue it gets even better as time goes by (to a reasonable extent, of course). The kale softens and becomes more tender thanks to the honey Dijon dressing. That same dressing soaks into the farro making it super flavorful.
I love to top the salad with my olive oil roasted almonds for a great crunch, but it’s great with grilled chicken or feta cheese too. It’s a salad that will keep you full for hours, perfect to take to work for lunches or to grab while you’re frantically making your kids’ lunches.
Make this salad with irresistible tangy-sweet honey Dijon dressing and you won’t even be missing your guilty pleasure snack…whatever that is.
Needed for this recipe:
- farro
- bowl with lid for easy fridge storage…OR
- a pretty salad bowl
- a sharp knife
Loving this kale salad with honey Dijon dressing?
You might like these recipes too:
- Farro Salad with Butternut Squash, Bacon, Feta, and Kale
- Kale and Pear Salad with Creamy Yogurt Dressing (top it with savory granola!)
- Quinoa and Wheat Berry Salad (with kale!)
- Crunchy Kale Salad with Popcorn Shrimp
- Kale Salad with Orange, Pomegranate and Pine Nuts
- Southwestern Kale Power Salad from Cookie + Kate
- Shredded Brussels Sprouts & Kale Salad with Apple, Gorgonzola & Candied Pecans from Ambitious Kitchen
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Kale Salad with Farro and Honey Dijon Dressing
5 from 3 votesPrep Time: 15 minutes mins
Total Time: 15 minutes mins
8 servings
Print Rate Recipe
This kale salad keeps really well in your fridge so it's perfect for healthy eating all week! The honey Dijon dressing softens the kale perfectly.
Ingredients
For the salad:
- 6 cups loosely packed torn kale (bite-sized pieces)
- 4 cups cooked and cooled farro (1 ⅓ cup uncooked farro)
- 1 red bell pepper, diced
- 1 cup coarsely shredded or julienned carrots (about 2 carrots)
- 1 cup dried cranberries
For the dressing:
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- ¼ teaspoon kosher salt, or to taste
- ⅛ teaspoon coarsely ground black pepper, or to taste
Optional toppings:
- Cooked chicken, roasted almonds, or feta cheese
Instructions
In a large bowl, mix together kale, farro, bell pepper, carrots, and cranberries.
In a small bowl or a jar, mix together vinegar, honey, mustard, olive oil. Taste and season with salt and pepper as desired.
Pour dressing over salad and mix to combine. Store in an airtight container in the fridge. The salad is actually better the next day or two because the kale softens a bit.
To serve, for a main course salad, top with your protein of choice. I recommend almonds, grilled chicken, or feta cheese. The salad can be served as a side dish as is.
Notes
- I typically double the dressing recipe if I'm making the salad ahead. I keep the extra dressing in the fridge and add it to the salad right before serving it. The farro tends to soak up the dressing so the salad tends to get a bit dry.
- Nutrition is calculated without optional toppings.
- There are many ways you can change this salad to fit your preferences or to use what you happen to have in the fridge and pantry. Instead of farro, try quinoa or barley. Different vegetables can be substituted for the carrots and bell pepper. Instead of dried cranberries, try raisins or fresh fruit.
Nutrition Information
Calories: 250kcal, Carbohydrates: 44g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 122mg, Potassium: 357mg, Fiber: 7g, Sugar: 18g, Vitamin A: 8341IU, Vitamin C: 74mg, Calcium: 146mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
Verdict: Love love love this salad. It’s so filling, flavorful and satisfying.
Husband’s take: Honestly, I’m not 100% sure he has tried this. It’s usually what I eat for lunch so maybe I should share and fill a container for him to take for lunch.
Changes I would make: None are necessary but if you don’t have farro, you could try quinoa or barley.
Difficulty: Easy!
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Reader Interactions
Leave a Review
Squeaky, The Paleo Bear says
I made a grain free version of this as I haven’t introduced grains after my whole 30 yet, but the dressing is fantstic! I really enjoyed it with the cranberries, some chopped chicken, and chopped up nuts on top. And I have enough for a few lunches, which is great! I love make-ahead salads!
Reply
Rachel Gurk says
I’m so happy to hear that! Kale salads are the best for making ahead, aren’t they? Thanks for taking the time to comment, and congrats on the Whole30! I just finished my second one yesterday. :)
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Kathryn Grace says
Just yesterday I finished a rubbed kale, apple and faro salad. So good, and I’m looking forward to trying this one. It’s my pick for Recipe of the Day today. Sharing!
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Rachel Gurk says
Ooh sounds good – love the idea of apples with the kale.
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Savita @ ChefDeHome says
Love enjoying salads for lunch! The honey dressing in this one sounds super delicious! thanks for sharing! pinning to try later.
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Rachel Gurk says
Thanks! I hope you love it!
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Rachel Gurk says
:) I got so many texts and messages, lol! Love it!
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Patty K says
Yum!!! I can imagine the crunchiness in this salad!
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denise says
add a little chicken and that would make a fabulous lunch
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I have been in such a salad rut, but yesterday I was craving a kale salad. This looks so good Rachel! I’m loving the farro!!
Reply
Rachel Gurk says
Ahhh thanks! I hope you like it! I love farro with kale because it balances out all the kale chewiness with another chewy element. If that makes sense.
Reply
