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Fig, Goat Cheese and Kale Farro Bowl

Sylvia Fountaine
A nutritious farro bowl that tastes decadent with figs, kale and goat cheese and can be assembled in 10 minutes flat and easily packed up for lunches.
Cook Time 10 mins
Total Time 10 mins
Course Main
Servings 2 servings


  • 1 ½ cups cooked farro or other whole grain- quinoa, rice, barley, wheat berries
  • 2 large handfuls of chopped lacinato kale or sub baby kale
  • 4 figs halved or sliced
  • 1-2 tablespoons crushed toasted walnuts or sub almonds, pumpkin seeds, hazelnuts, pecans
  • 1- 2 ounces Sainte Maure Caprifeuille French goat cheese aged or crumbled
  • garnish: 1 teaspoon hemp seeds optional

Balsamic Maple Mustard Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic
  • 2 teaspoons maple syrup
  • 1 teaspoon whole grain mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper


  • 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 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 the figs and the goat cheese. Spoon the flavorful dressing over the farro, figs and kale. Sprinkle with walnuts and hemp seeds.


Cook up a big batch of farro ahead ( like on a Sunday) and serve during the week, freeze in smaller batches for later use. Cook like you would pasta, in a big pot of salted boiling water. Add a splash of vinegar, a garlic clove and bay leaf for more flavor. Remember farro will almost triple in size.
The dressing will make more like 3 servings, so you may not need to use it all.