- Prep-time: / Ready In:
- Makes 8 to 10 cups
- Serving size: 2 cups
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You can make the dressing, cook the farro, sauté the kale and broccoli, and prep the other veggies a day in advance, but wait until just before serving to combine them. Note: The Orange-Avocado Dressing will be very thick. Once it’s tossed into the salad, the moisture of the cooked greens will help to thin it out.
Ingredients
- ⅓ cup dry farro
- 1 bunch kale, finely chopped (8 to 10 cups)
- 3 cups broccoli florets, cut into ½-inch pieces
- 1 orange
- 1 avocado, peeled and pitted
- 1 cup fresh cilantro
- 2 tablespoons lemon juice
- 1 clove garlic
- Sea salt and freshly ground black pepper, to taste
- 1 red bell pepper, cut into ½-inch dice
- 1 cup halved cherry tomatoes
- 1 cup grated carrot
- 3 to 4 scallions, thinly sliced (½ cup)
- 1 cup dried cranberries, chopped
- ¼ cup toasted pine nuts (optional)
Instructions
- In a small pot, stir together farro and 1 cup water. Bring to boiling; then reduce heat. Simmer 10 minutes. Drain and set aside.
- In a skillet sauté the kale and broccoli in 2 tablespoons of water over medium for 5 minutes or until broccoli turns bright green and kale has wilted, adding more water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Drain off any leftover water.
- For dressing, remove 1 tablespoon zest and squeeze ½ cup of juice from the orange. In a blender, combine orange juice and zest with avocado, cilantro, lemon juice, and garlic. Blend until smooth and very thick. Season with salt and pepper.
- In a large salad bowl, combine farro, cooked vegetables, bell pepper, tomatoes, carrot, scallions, and cranberries. Mix well. Top with dressing and mix again. Sprinkle with pine nuts (if using). Serve right away.
Nutritional Information:
Per serving (2 cups): 428 calories, 74 g carbohydrates, 10.8 g protein, 15 g total fat, 1.6 g saturated fat, 0 g cholesterol, 112 mg sodium, 14.8 g fiber, 40 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (5)
(5 from 5 votes)Extremely good and satisfying! Beautiful depth of flavor, and the portion I ate immediately after making it was warm-cool from having just finished sautéing the kale and broccoli and toasting the pine nuts mixed with the cool avocado dressing (all of those ingredients had come out of the fridge. Looking forward to seeing how the fully cold salad is later today! Also works with whole spelt couscous thrown right in while sautéing the kale and spinach. No precooking needed.
Never knew what to do with the kale that comes in my csa box from the farmer, now I do! Loved it!
Delicious and nutritious! Will mark as a favorite.
So worth making! This was definitely a crowd pleaser! Even my teens loved it! Everything goes together perfectly!
Amazing salad. Definitely worth making. Also good with other types of leafy greens if you don’t like kale.