Hearty Warm Farro Salad with Winter Tuscan Kale

Name: Warm Farro Salad with Winter Tuscan Kale
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 bunches lacinato kale (Tuscan kale); 1 cups (237 ml) farro; 1 green apple; 1 avocado; 1-2 tbsp feta cheese; 1/4 cups (59 ml) olive oil; 1/4 cups (59 ml) fresh lemon juice; Sea salt; Freshly ground black pepper; 5 oz (142 g) grilled chicken

Hearty lacinato kale is the base for this supremely easy salad. The mild lettuce is simply torn and tossed with fiber-rich farro, smooth avocado and tart green apple, plus some fresh feta cheese. Mix in equal parts lemon juice and olive oil for a quick dressing and serve—or add a grilled chicken breast on top for a protein boost.

byJackie Johnson

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As someone who grows my own herbs, lettuces, and other seasonal vegetables, I’m always trying to come up with recipes for salads that are substantial enough to be considered a “meal.” My husband tends to think of lettuce as something that comes on the side of his plate, and not as the base of a dish, so this preparation was my attempt to change his mind.

Lacinato kale, sometimes called Tuscan kale, is in season during the winter, which means it’s a great time to utilize this earthy, dense lettuce. I’m a former weathercaster turned home chef—so my recipe style is always going to incorporate seasonal ingredients and the corresponding weather into consideration. When we’re all still slogging through the long, dark days of winter, a hearty salad with the bright flavors of velvety avocado and sweet, juicy green apple is a good way to wake up your palate and remember that spring is just around the corner.

The thick texture and mild flavor of Lacinato also helps this salad seem more substantial than if it was composed with a wispier green like Romaine or iceberg. It ends up looking more elevated and unique because of this weighty winter green, while the darker color really helps the dish pop visually.

After the farro is done cooking, I mix it in with the rest of the ingredients right away, so the grain heats up the kale and helps the dressing soak in and coat everything evenly. Farro is also less commonly used in American cooking than some other grains, and that’s a shame! Different types of farro cook at different speeds, so make sure to check your timing based on variety.

If you want even more protein with your evening meal, another easy adaptation for this salad is to add a grilled chicken breast right on top. It gives more weight to the dish and definitely helps fill in the gaps for anyone who is worried about feeling satisfied at the end of the night.

The extremely simple dressing I use here works really nicely. It’s just equal parts lemon juice and olive oil, I use about a quarter cup of each, plus some good finishing salt for sprinkling on top.

For any vegan or plant-based cooks out there, you can adapt the salad quite easily by adding tofu instead, and leaving the cheese out, or swapping in a vegan option.

Step-by-Step Guide to Making Winter Tuscan Kale Salad with Farro

Step 1: Prepare the Dressing

In a small bowl, whisk together the olive oil and lemon juice.
Season with sea salt and freshly ground black pepper to taste.
Set aside for later use.

Step 2: Prepare the Kale

Chop the kale into bite-sized pieces, removing the tough stems.
Wash and dry thoroughly, then place in a large salad bowl.

Step 3: Prep the Apple and Avocado

Dice the green apple into small bite-sized pieces.
Slice the avocado thinly.
Add both to the bowl with the kale.

Step 4: Cook the Farro

Bring 3 cups of water to a boil in a saucepan.
Stir in the farro, reduce heat, and let simmer for 30–40 minutes, until the grains are tender but chewy.
Drain any excess water and allow the farro to cool slightly.

Step 5: Assemble the Salad

Add the warm farro to the salad bowl.
Sprinkle with crumbled feta cheese.

Step 6: Add the Dressing & Toss

Drizzle half of the prepared dressing over the salad and toss gently to combine.
Taste and add more dressing if needed.
Sprinkle with sea salt and additional black pepper if desired.

Step 7: Serve and Enjoy

Divide into four bowls and serve immediately.
Optional: Top with grilled chicken for extra protein.

If you liked this, check out some of our other favorite salad recipes:

Confetti Quinoa Salad

Roasted Asparagus Salad with Smoked Salmon and Poached Eggs

Peperonata Con Capperi: Italian Bell Pepper Salad

The Big Mediterranean Salad

Insalata di Polpo – Italian Octopus Salad

Frequently Asked Questions

What type of kale is best for this salad?

Lacinato kale, also known as Tuscan kale, is recommended for its earthy flavor and dense texture, making the salad more substantial.

How does the farro affect the texture of the salad?

The farro adds a chewy texture and is mixed in while warm, which helps to slightly wilt the kale and allow the dressing to coat all ingredients evenly.

Can I substitute the green apple for another fruit?

While the green apple adds a sweet and juicy contrast, you could substitute it with another crisp fruit like a pear, but it may alter the flavor profile.