DIRECTIONS

In medium-size saucepan, bring water to a boil. Add the farro and stir. Turn the heat down to low and simmer for about 30 minutes, until the farro is soft. Drain and set aside.

In a small bowl, combine oil, vinegar, lemon juice, mustard, and honey; whisk well and set aside.

In large bowl, combine the cooked farro with the kale, grapes, pistachios, and feta. Toss farro mixture with the vinaigrette and serve immediately.

Note: If preparing ahead of time, wait to add the dressing until ready to serve.

Ingredients

3/4 cup dry farro (about 1 1/2 cups, cooked)
Vinaigrette
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 lemon, juiced
1 tablespoon Dijon mustard
1 1/2 tablespoons honey
1 bunch dinosaur kale, thinly sliced
1 cup red Grapes from California, sliced in half
3/4 cup salted pistachios, roughly chopped
2/3 cup Feta cheese, crumbled
Salt
Pepper

DIRECTIONS

In medium-size saucepan, bring water to a boil. Add the farro and stir. Turn the heat down to low and simmer for about 30 minutes, until the farro is soft. Drain and set aside.

In a small bowl, combine oil, vinegar, lemon juice, mustard, and honey; whisk well and set aside.

In large bowl, combine the cooked farro with the kale, grapes, pistachios, and feta. Toss farro mixture with the vinaigrette and serve immediately.

Note: If preparing ahead of time, wait to add the dressing until ready to serve.

Notes

Recipe created by Sammi Haber Brondo, MS, RDN of @veggiesandchocolate.

Servings

Yield: Makes 4 servings

Nutritional Information

Nutritional analysis per serving: Calories 630; Protein 16 g; Carbohydrate 15 g; Fat 44 g (63% Calories from Fat); Saturated Fat 9 g (9% Calories from Saturated Fat); Cholesterol 20 mg; Sodium 460 mg; Fiber 7 g.