My kids adore this easy-to-make side dish! You may either serve this salad warm or cold. It is fantastic for a lunchbox, too!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 teaspoons lemon juice
- salt and ground black pepper to taste
- 2 cups chicken broth
- 1 cup farro
- 2 cups chopped kale
- ½ cup crumbled reduced-fat feta cheese
Instructions
- Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
- Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
- Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.
- Pearled or whole grain farro can be used. For a firmer texture use less liquid and for a softer texture use more liquid when boiling the farro.
- Feel free to substitute spinach for the kale.
- Vegetable broth can be substituted for the chicken broth.
Nutrition Facts
| Calories | 174 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 631 mg |
| Sugars | 0 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made half the recipe for two of us. I added over half the broth, but it still wasn’t enough – the farro was toasty and crunchy and I should have added more broth and cooked it longer. The kale didn’t wilt in the oil and lemon juice mixture and the cheese didn’t melt. I don’t think I will make it again.
Uses arugula instead of kale (it’s what I had). Delicious!
Easy, tasty, healthy. The Farro is so flavorful, you really don’t need to spice it. The Feta really takes it to the next level, and shouldn’t be skipped (or find another source of salt and fat). We added some kidney beans and made it a main.
This is perfect! I used chicken stock bc it was the first thing I grabbed and added some salt. I sautéed mushrooms and minced sweet onions in a separate frying pan and added it to the farro with the spinach (I used fresh spinach instead of kale). It was so good. I didn’t have feta so I left it out. I have also made this exactly as is and it came out great then too, but the mushrooms and onions were awesome in it this time around. This recipe works as a great jumping off point for any mix! Thank you!
Substituted spinach for kale. Tasted great!
I Love this! I double the recipe, use spinach and sometimes cook the garlic and oil in the microwave for 1 minute just to mellow the garlic and turn it sweeter. Either way it is fabulous. We eat it both cold or warm and often eat it for lunch. Thank you!
Delish! Didn’t have kale on hand so I substituted spinach. Followed everything else exactly. Used 1/2 tsp of kosher salt and 1/4 tsp of black pepper. Will definitely be making again.
This was a quick and easy recipe that is easily changed up to make it for different purposes. I made it vegan. If you’re going to make it this way, cook the farro separately beforehand or it won’t get soft enough. I changed the chicken to tofu, added mushrooms, 1/2 cup of wine, 1 teaspoon of cumin, a tablespoon of sesame oil and a small onion to the farro mix. I also used vegetable stock instead of chicken. I doubled the garlic because I love garlic and used vegan “feta” instead of real feta. Loved it!
Delicious as is. I added chopped tomatoes. It was great. I will make this often as it was so easy.
I added pistachios, extra kale, and doubled the dressing. It was delicious! Will be making again
great base. I made it with spinach. added some more oil, lemon juice when serving
This salad was very easy to make and its is delicious. Next time I will use a little less broth as the farro was tender way before all the chicken broth was absorbed.
Made this as is in the recipe and it’s wonderful, easy and quick. If you get the low sodium chicken broth you won’t have as much of an issue with the salt. Still it’s delicious and love this recipe. The second time I made it I used some mixed power greens i had in the fridge and sauteed some mushrooms first. Added the sauteed mushrooms and greens at the same time along with the sauce and also grated some lemon rind on the top before serving. I roasted a pork tenderloin which i cut into rounds and served with it. Delicious! Thanks for this awesome recipe using Farro, an under utilized grain and now one that is definitely in my regular routine!
No changes made will make it again and try spinach.
My husband and I really liked this recipe. However, our kids saw that there was kale in it and immediately judged it. I did decrease the amount of kale in it by about half. If you like this kind of dish you will like this recipe.
Amazing! I used water instead of broth since I have to keep my sodium down, and I only had goat cheese, no feta, but it turned out amazing. My three kids devoured what I thought would be enough for me to take for lunch the next day.
this is so good! thank you
Did exactly as recipe said and it only made enough for 2 lunches but tastes great! I would double recipe if you are looking for 4 lunches/dinners of a decent serving size. Super quick and easy.
Loved this. I had some farro that I had been wanting to use and I had some collards which I substituted for the kale. I’m certain I would still give it 5 stars if I hadn’t made any changes and had this as a side dish. My husband and I are trying to eat more vegetarian so this recipe seemed like one we could turn into a meal. The other changes I made were using veggie broth instead of the chicken, omitting the salt and instead using more garlic and adding dashes of garam masala, coriander and basil, used regular goat cheese instead of feta and some grated parmesan cheese, and added a can of white northern beans. I love that the recipe is so versatile. Thank you Cris!
Used arugula and Asiago because that’s what I had. Tasty. Can’t wait to try it with feta.
Pretty good stuff! I switched out the feta(eck) for fresh grated parmesan instead. Next time I may try and use spinach vs kale for more flavor.