Farro Salad with Grapes, Feta and Pistachios
Can I be real for a minute? I’m not that into cooking animal protein. I do, occasionally. But I also love any meal that utilizes plant-based protein too.
Ingredients
- ¾ cup dry farro about 1 ½ cups, cooked
- 1 bunch dinosaur kale thinly sliced
- 1 cup red grapes sliced in half
- ¾ cup salted pistachios roughly chopped
- 2/3 cup cheese crumbled
Vinaigrette
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 lemon juiced
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons honey
- Salt
- Pepper
Instructions
- Add the farro to a pot of boiling water and stir. Turn the heat down to low and simmer for about 30 minutes, until the farro is soft. Drain and set aside.
- Prepare the vinaigrette. In a small bowl, add all the vinaigrette ingredients and whisk well. Set aside.
- Thinly slice the kale. Cut the grapes in half and roughly chop the pistachios. Gently crumble the feta cheese.
- Add the cooked farro to a large bowl. Add the kale, grapes, pistachios, and feta. Toss with the dressing and serve (if preparing ahead of time, wait to add the dressing until ready to serve or eat).