A few weeks ago Elsie and I got to travel to LA for a little work and a little fun. Los Angeles is one of my very favorite cities to visit. I love the weather, the shopping and all the delicious (and healthy) food!
While we were there, I ate a really fantastic farro salad from Tender Greens. So of course I had to try and make something similar that I can enjoy at home here in the midwest.
This would make an excellent side dish or it makes a fantastic lunch. This salad is super filling, flavorful and delicious! It could travel well to the office or to take to a picnic pot luck with friends.
2 cups uncooked farro
1 1/2 cups chopped kale
1/4 cup olive oil
1 cup chopped cucumber
1/2 cup sunflower seeds
1 cup dried cranberries
3 tablespoons balsamic vinegar
1 tablespoon honey
salt to taste
First cook the farro by boiling in salted water (2:1 ratio) for about 20 minutes until tender. Then drain and rinse in cold water (to quickly cool it down). Set aside.
Chop up the kale into very small pieces. Massage with half the oil (1/8 cup) so that it begins to soften. Chop up the cucumber into very small pieces as well. In a large bowl combine the farro, kale, cucumber, sunflower seeds and cranberries.
Drizzle on the remaining olive oil and toss to coat. In a small bowl or glass combine the balsamic vinegar and honey, whisk to combine. Drizzle over the salad and toss to coat. Taste the salad and season with salt as needed.