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Farro and Kale Salad with Goat Cheese



  • 1 cup uncooked farro
  • ¼ teaspoon salt
  • 1 big bunch of curly green kale, ribs removed and chopped into small pieces
  • ½ cup sliced almonds
  • ⅓ cup dried cherries or cranberries, roughly chopped
  • 4 ounces goat cheese, crumbled


  • ⅓ cup olive oil
  • 1 tablespoon + 1 teaspoon sherry or red wine vinegar
  • 1 tablespoon Digon mustard
  • 2 cloves garlic, pressed or minced
  • ¼ teaspoon salt


  • Cook the farro by combining it in a medium saucepan with 3 cups water, add the salt and bring to a boil.
  • Reduce the heat and simmer 25 to 30 minutes.
  • Drain excess water and set aside.
  • Place chopped kale in a large serving bowl with salt.
  • Massage with your hands by scrunching up large handfuls at a time until kale is darker and fragrant.
  • Add almonds to the kale.
  • Whisk dressing ingredients together.
  • Stir cherries or cranberries and dressing with the drained farro.
  • Cool to room temperature and then add the kale and most of the cheese.
  • Top with remaining cheese.
  • Serve immediately or cover and refrigerate for up to five days.