Kale, Orange, & Farro Salad

Tis’ the season for mucho feasting! Before I get into it too deep, I’m bringing the greens. I love Christmas, but I’m ALL about the festivities leading up to the big day – games, gatherings, and seasonal traditions. With full schedules, we’re often resorting to platter-like snacking of (nut) cheeses, crackers, home pickled goods, fresh veggies, dips, and spreads. When we’re not picking away at a platter, we’re diving into one of our favourite salads. This Kale, Orange & Farro Salad is a heartier one of the bunch – all that protein! Any leftovers also hold up well in the fridge making it an easy one to grab & go the next day. AND so the season begins! Hope everyone remembered to say “white rabbit” on Saturday (if you’re into that sort of thing). The first words I muttered in the (very early) morning was to Max regarding kicking the pillow out from under my head – oh, sleepless nights. Why do I even bother buying dog beds.

Kale, Orange, & Farro Salad
Prep Time
25 mins

Made for winter, this kale + farro salad is FULL of protein and tossed in a tasty Orange Dressing. The creamy avocado, dried cranberries, and roasted walnuts make the perfect companions rounding out ALL the flavours & textures. 

Course: appetizer, side dish, main
Cuisine: *plant based + organic
Keyword: kale, farro, orange, salad
Servings: 4
Author: thecrimsonsink
Salad Greens & Goods
  • 2 cups farro, cooked
  • 1-2 bunches fresh organic kale, washed & chopped *if smaller bunches, I do 2
  • 2 navel oranges, peeled & sliced *save 1/2 of one to juice - see dressing
  • 1 avocado, peeled & sliced
  • 1/3 cup dried organic cranberries
  • 1/3 cup roasted walnut pieces or almond slices
  • 2 tbsp freshly squeezed orange juice
  • 1/4 cup red wine vinegar
  • 1/4 cup grape seed oil
  • 2 garlic cloves, minced
  • 1/2 tsp sea salt (or to taste)
  • pinch of pepper
  1. Cook the farro as per package instructions. Allow the farro to cool completely before adding it to the salad.

  2. Add all of the dressing ingredients, except the oil, into a container or jar. Use a hand held blender to combine the ingredients. While still blending, slowly add the oil. Cover the container with plastic wrap or a lid, and refrigerate until ready to use.

  3. In a large bowl, add the prepared kale. Add the cooled farro, dried cranberries, and roasted walnuts on top. Drizzle the dressing over and toss to coat. 

    Top the salad with the sliced oranges and avocado. Ready to serve. Sprinkle with sea salt + pepper to taste.

Recipe Notes

~ This salad is hearty, so any leftovers will store well in the fridge for a day.

One Comment Add yours

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