Farro Kale Salad with Pickled Almonds and Shallots

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September 19, 2016

Recipes by Making Thyme for Health

  • Cook: 1 hr


For the Salad

3 cups chopped lacinato kale (approx. 1 bundle)

1/2 cup chopped apricots

1 cup farro, rinsed (such as Bob’s Red Mill)

1 cup vegetable broth

For the Dressing

2 tablespoons extra virgin olive oil

Juice of 1 lemon

1 teaspoon Dijon mustard

1 teaspoon pure maple syrup

1 garlic clove, minced

Pinch salt & pepper

For the Pickled Almonds and Shallots

1/2 cup thinly sliced shallots (approx. 2 shallots)

1/2 cup chopped almonds

1/2 cup apple cider vinegar

1/2 cup water

2 teaspoons organic sugar (or maple syrup, or honey if not vegan)

1 and 1/2 teaspoon salt


1For directions visit Making Thyme for Health


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