“CHEESY” Kale Chopped Salad
Ingredients
6 cups Tuscan kale, de-stemmed and chopped
1 cup pearled farro, rinsed
1 small red onion, minced
3 cups cherry tomatoes, quartered
1/3 cup sliced almonds, toasted
1/2 cup fresh parsley, chopped
1/2 tsp Kosher salt
Dressing
2 garlic cloves, peeled and smashed
1 tsp Dijon mustard
1/4 cup nutritional yeast
1 lemon, juiced
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
1/2 tsp Kosher salt
1/4 tsp fresh cracked black pepper
Cooking Instructions
1. Bring a small pot of salted water to a boil.
2. Add farro and cook for 10-20 minutes, until just tender. Drain and set aside.
3. To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth. Reserve.
4. Place chopped kale into a large serving bowl.
5. Top with the cooked farro and dressing. Using your hands or a pair of tongs, toss it together to coat.
6. Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.
7. Enjoy, or refrigerate for up to 5 days.
2. Add farro and cook for 10-20 minutes, until just tender. Drain and set aside.
3. To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth. Reserve.
4. Place chopped kale into a large serving bowl.
5. Top with the cooked farro and dressing. Using your hands or a pair of tongs, toss it together to coat.
6. Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.
7. Enjoy, or refrigerate for up to 5 days.
“CHEESY” Kale Chopped Salad
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Servings: 4
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
- Dairy Free
- Gluten Free
- Low Carb
- Vegan
- Whole30
Ingredients
6 cups Tuscan kale, de-stemmed and chopped
1 cup pearled farro, rinsed
1 small red onion, minced
3 cups cherry tomatoes, quartered
1/3 cup sliced almonds, toasted
1/2 cup fresh parsley, chopped
1/2 tsp Kosher salt
Dressing
2 garlic cloves, peeled and smashed
1 tsp Dijon mustard
1/4 cup nutritional yeast
1 lemon, juiced
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
1/2 tsp Kosher salt
1/4 tsp fresh cracked black pepper
Cooking Instructions
1. Bring a small pot of salted water to a boil.
2. Add farro and cook for 10-20 minutes, until just tender. Drain and set aside.
3. To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth. Reserve.
4. Place chopped kale into a large serving bowl.
5. Top with the cooked farro and dressing. Using your hands or a pair of tongs, toss it together to coat.
6. Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.
7. Enjoy, or refrigerate for up to 5 days.
2. Add farro and cook for 10-20 minutes, until just tender. Drain and set aside.
3. To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth. Reserve.
4. Place chopped kale into a large serving bowl.
5. Top with the cooked farro and dressing. Using your hands or a pair of tongs, toss it together to coat.
6. Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.
7. Enjoy, or refrigerate for up to 5 days.