Layered Farro Salad with Kale, Feta, and Grapes
You can layer this salad in a bowl for a dinner party, or in individual jars for perfectly portioned lunches. By spacing the dressed farro far apart from the walnuts, you'll make sure everything stays crunchy and fresh.
- 1 cup farro
- 1 1/4 cups walnut pieces
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 tablespoon freshly ground black pepper
- 3 cups shredded kale leaves
- 1/2 cup finely diced red onion
- 1/4 cup finely chopped fresh Italian parsley leaves
- 1 1/4 cups crumbled feta cheese (6 ounces)
- 2 cups quartered red or black grapes
- Cook the farro according to the directions on the package. Drain well, then place in the refrigerator to cool completely.
- Toast the walnuts in a dry skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, 3 to 5 minutes. Set aside to cool, then chop.
- In a small bowl, whisk the oil, lemon juice, salt, and pepper. Place the kale in a medium bowl, add half of the dressing, and toss to combine. Add the onion, parsley, and remaining dressing to the farro and toss to combine.
- To assemble the salad, layer the ingredients in wide-mouthed, 12-ounce jars. Start with the farro, patting down slightly. Add the kale on top of that. Sprinkle with the feta cheese. Then layer with the grapes and finally the walnuts. Alternatively, you can make one big salad by layering the ingredients in a large glass bowl. The salad will keep in the refrigerator, covered tightly, for up to 3 days.
- Adapted with permission from You Have It Made, © 2016 by Ellie Krieger. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Per serving: 370 kcal cal., 24 g fat (20 mg chol., 5.6 g sat. fat, 300 mg sodium, 7.7 g Monounsaturated fat, 9.6 g Polyunsaturated fat), 5 g fiber, 11 g pro.. Percent Daily Values are based on a 2,000 calorie diet