Farro Salad with Kale and Roasted Tomatoes
A recipe for Farro Salad with Kale and Roasted Tomatoes! This chewy, nutty grain is tossed in an olive oil balsamic dressing with massaged kale, roasted tomatoes, and tangy goat cheese for a flavor-packed, easy meal.
Servings 4 Servings
Ingredients
- 12 ounces cherry tomatoes
- 3 tablespoons olive oil divided
- 1 1/2 tablespoons balsamic vinegar divided
- Pinch salt
- Pinch freshly ground black pepper
- 3 ounces kale roughly chopped
- 1 cup uncooked farro
- 1 clove garlic peeled and minced
- 3 ounces goat cheese crumbled
- 4 eggs poached or fried, optional
Instructions
- Preheat ove to 400˚F. Lightly grease a large, rimmed baking sheet.
- In a medium bowl, drizzle cherry tomatoes with 1 tablespoon olive oil and 1 tablespoon of the balsamic vinegar. Season lightly with salt and pepper. Toss to coat, then transfer to the prepared baking sheet. Bake until softened and starting to blister, 15-25 minutes.
- Bring a large pot of salted water to a boil. Add the farro, reduce to medium heat, and simmer until tender, 15-20 minutes. Drain and set aside.
- In a large bowl, add the roughly chopped kale and drizzle with 1 tablespoon of the olive oil. Massage the kale with your fingertips until well-coated in the oil, softened, and deep green.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil with the 1/2 tablespoon balsamic vinegar, minced garlic, salt, and pepper.
- Transfer the drained farro to the bowl with the kale. Add the roasted cherry tomatoes with any juices that have accumulated in the pan. Pour in the olive oil balsamic dressing and toss to coat. Fold in the goat cheese.
- Transfer the salad to individual plates and if desired, top each plate with a poached or fried egg. Sprinkle with a little more salt and pepper. Serve warm or at room temperature.