Mushroom Farro Salad with Garlic & Herb Vinaigrette
Ingredients
- 3 tablespoons olive oil
- 1 1/4 cup shiitake mushrooms roughly chopped
- 1 bunch dino kale de-stemmed and roughly chopped
- 1 1/2 cups cooked farro about 3/4 cups dry
- 4 ounces feta cheese crumbled
- 2 tablespoons toasted pine nuts see notes
Garlic & herb vinaigrette
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- Salt
Instructions
- Add olive oil to a large sauté pan over medium high heat. Add the mushrooms and sauté for 5-10 minutes, stirring occasionally.
- Add the kale to the pan and sauté for another 5 minutes, stirring occasionally, until the kale has cooked down. Remove from the heat and set aside.
- Prepare the dressing. Add all ingredients to a mason jar or bowl with a lid. Shake vigorously until well combined. Set aside.
- Assemble the salad. Add the cooked farro, sautéed mushrooms, and kale. Add the dressing (start with about half the dressing and add more as desired). Toss everything together well.
- Add the crumbled feta cheese and toasted pine nuts on top and serve.
- *To toast pine nuts, add them to a hot pan over medium heat. Let them toast, stirring frequently, for about 5 minutes, until they’re browned and fragrant.