Description
A quick & healthy farro bowl packed with figs, kale, and goat cheese. Perfect for lunch or a light dinner.
Ingredients
Units
Scale
- 1 1/2 cups (355 ml) cooked farro
- 2 large handfuls chopped lacinato kale
- 4 figs
- 1-2 tablespoons crushed toasted walnuts
- 1-2 ounces (28-57 g) Sainte Maure Caprifeuille French goat cheese
- 1 teaspoon hemp seeds
- 2 tablespoons olive oil
- 2 tablespoons balsamic
- 2 teaspoons maple syrup
- 1 teaspoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Instructions
- Whisk dressing ingredients together in a small bowl.
- Divide farro among two bowls.
- In a mixing bowl, massage lacinato kale to tenderize it with a pinch of salt and a drizzle of olive oil until coated and pliable, about 1-2 minutes. (If using baby kale, no need to massage).
- Divide kale among the bowls.
- Top with figs and goat cheese.
- Spoon the dressing over the farro, figs, and kale.
- Sprinkle with walnuts and hemp seeds.
Notes
- For a richer flavor, use aged goat cheese.
- Toasted pecans or almonds can be substituted for walnuts.
- Store leftover farro separately from the other ingredients to maintain freshness; reassemble when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
- Cholesterol: 20