When I read this recipe, I wasn’t sure the combination of ingredients would be very pleasing to the palette. 

I decided to give it a try, however, because I liked the mix of the farro and kale. Although it is an unusual pairing, it piqued my curiosity.

Wow! This recipe turned out to be just perfect in every way. So many of the ingredients provided great, flavorful textures. The cherries were a lovely addition, surprising me by adding just a touch of sweet and tart at the same time. The citrus dressing is delicious. This recipe is addicting.

I chose not to add the goat cheese. I wasn’t crazy about the addition of this ingredient. But if you love goat cheese, I would add it a little at a time so it does not overwhelm the other beautiful flavors of this dish.

You can use this as a side to any main dish or as a salad for brunch. It is easy to make and is a definite “crowd pleaser”.

This recipe is courtesy of Giada DeLaurentis and will serve 4 people. They will love it.

Ingredients for the Farro and Kale Salad

1/2 cup chopped walnuts
1/3 cup plus 2 tbsp. very good extra-virgin olive oil
1 small shallot diced
1 cup farro, rinsed
2 cups of chicken broth (you can use low-sodium as well)
2 sprigs oregano, tied with cooking string
1 tsp. kosher salt
Juice of 1 large lemon
Juice of 1 orange
1 small bunch kale, stemmed and finely shredded
1/2 cup dried cherries or 1 cup fresh cherries, pitted and halved or quartered
1/2 English cucumber, peeled and cut into 1/4 inch pieces
4 ounces goat cheese

Put the walnuts in a small, heavy-bottomed skillet over low heat.

Cook, stirring frequently, until lightly toasted and fragrant, about 8-10 minutes.

Cool completely on a small baking sheet.

Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have soften and are fragrant, about 3 minutes.

Add the farro and toss in the olive oil and shallot mixture, stirring often for about 3-4 minutes.

Reduce the heat to medium and stir in 2 cups of chicken broth, the oregano sprigs and 1/2 tsp. salt.

Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 20-25 minutes.

Remove the oregano sprigs, drain the farro (if needed) and set aside.

Whisk together the lemon juice, orange juice, remaining 1/3 cup of olive oil and remaining 1/2 teaspoon of salt in a large bowl.

Add the warm farro and toss to coat.

Add the kale, cherries, cucumber and walnuts and toss to combine. 

Crumble the goat cheese, toss it gently just to mix and serve.

It’s that simple!