Farro Kale Salad

May 23, 2019

The word "salad" sometimes makes my students turn the other way. But this recipe is one that will turn them in the right direction!


Farro Salad with Kale and Coconut

serves 4-6




1 cup farro

2 cups water

½ t. salt

3 T. olive oil, separated

3-4 cups dinosaur kale washed and chopped into big bite size

1 scant t. coarse salt

1 T. sesame oil

2 T. shoyu, tamari or soy sauce

1 cup unsweetened flaked coconut




  1. Start by rinsing the farro in a strainer and then adding to a small pot with 2 cups water and the salt. Place over high heat. Cover and bring to a boil. Once the water boils, turn down the heat and cook for 20 minutes or until the farro is tender.


  1. Pre heat oven to 350 degrees for roasting the kale. In a large bowl, place the washed, dried and torn up kale. (It is important to dry the kale here as you will be roasting it and the water will prevent it from getting crispy).


  1. Drizzle 2 T. olive oil over the kale and toss with clean hands until all is covered. Sprinkle the coarse salt over the kale and toss some more.


  1. Place in a single layer on a baking sheet and bake for 3 – 5 minutes or until crispy. You make have to do this in 2 or 3 batches.


  1. In a wide fry pan, place the coconut flakes and toast over medium heat until toasty brown. Watch carefully, this will happen fast.


  1. In a small bowl, mix the remaining 1 T. olive oil, sesame oil and the tamari. Set aside.


  1. When the farro is cooked, place in the large bowl you tossed the kale in. Add the cooked kale, toasted coconut and the sesame oil mixture. Toss until all is mixed. Taste for seasoning. It may need more sesame oil or tamari sauce



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