L’s Bangin’ Kale and Farro Salad

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L’s Bangin’ Kale and Farro Salad

Here’s what happens when you don’t really feel like using more than one pot, you’ve got some kale in your fridge that you don’t have any epic plans for (/it has been giving you the side eye), and an abundance of useful pantry items: you make this kale salad, worthy of even Beyonce’s adoration. It’s simple, filling, full of nutrients and also just a nice change up from the usual suspects in your dinnertime rotation (soups, chili, stewps – easy one pot liquid-based meals that we all depend on to nourish us through the winter). For whatever reason, yesterday as I was looking outside, it hit me how far away summer is. It’s February. That means it’s *almost* March, which is basically spring, and that means warmer temperatures and not wearing a protective cocoon of sweaters and huge puffy coats everyday. My feeling/internal woe of, “I want summer!” is a little too early in the season and must be dampened appropriately, or it’s going to feel like an eternity before the 5 feet of snow on the ground in Boston transform into the puddles you jump in, wearing your cute Hunter boots, on the way to play Frisbee in the Common. To satisfy my inner lament, I took a summer-y dish and winterized it through this easy food equation: raw kale salad + farro = YES. We’ve already dug into my love for all things farro in a previous post (which you can find here) so I won’t rehash my little farro love fest again. This kale salad however, is another story. It’s full of plant protein – combining edamame AND chickpeas to give you the one-two punch of veggie protein power, along with carrots for color and craisins for a little sweetness. Add this amazing lemon vinaigrette dressing I threw together on the fly last night, and you’ve got yourself a pretty awesome meal right there. The best part is that because kale is so hearty and cruciferous and stuff, it won’t wilt if you store this salad already dressed in the fridge (unlike those other lame lettuce-based salads that turn into a limp pile of sadness overnight). Um, can anyone say Make Ahead Meal Planning for the Week?? You may have just found the perfect mason jar salad to bring to work/school for lunch – simply divide the leftovers into large wide mouth mason jars, and store in the fridge for a quick grab-and-go lunch (yessss, life just got so much easier). To round this meal out and add some more deliciousness/nutrients, farro is the perfect grain complement to heap on top. Without further ado:

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All the ingredients for L’s Kale and Farro salad: 1 bunch of kale, basil, farro, chickpeas, grated carrot, edamame, craisins, almond slices and mint.

L’s Bangin’ Kale and Farro Salad



  • 1 cup of farro
  • 3 cups of water
  • 1 bunch of kale, rinsed, destemmed, and chopped in salad-sized pieces
  • 1 handful (~a cup) of grated carrots
  • 2/3 cup of craisins
  • 1 cup of shelled edamame, cooked and cooled
  • 1 15.5-oz can of chickpeas, drained and rinsed
  • half of a handful each of fresh mint and fresh basil, chopped
  • Sliced Almonds for topping
  • Whatever else you’re feeling


  • 2 lemons, juiced
  • 3 Tablespoons of extra virgin olive oil
  • 1 heaping teaspoon of Italian herb blend (mine had oregano, basil, parsley, rosemary, thyme)
  • 2 -3 garlic cloves, minced
  • 1 tsp Dijon mustard
  • Sea salt and pepper to taste


Step One: First, start the farro by adding the farro and water to a medium-sized sauce pan and bring to a boil. Turn the heat down to medium-low to simmer for 30 minutes, and drain off any excess liquid when it’s done. Now for the raw salad part: after de-stemming your kale, rinse well. To dry the leaves, salad spin or pat dry with paper towels. Finely chop the kale into bite-sized pieces.
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Make sure you give the kale a good rinse because it will be eaten raw in this recipe. πŸ™‚

Step Two: Combine the other salad ingredients: carrots, craisins, edamame, chickpeas. Chop the fresh herbs and add to the salad.
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All the salad ingredients ready to go! πŸ˜€

Step Three: Whip up your dressing! Combine the dressing ingredients in a medium sized bowl and whisk to emulsify. Side note: The best dressing technique is to add all your “water-based” ingredients and solids first (so, lemon juice, herbs, Dijon and garlic), and whisk those well. Then, add your olive oil slowly while whisking really fast in order to emulsify all the ingredients. Just throwing that out there, but feel free to use whatever technique you want. πŸ˜‰
photo 1 (3)

Use those muscles to give the dressing a good whisk.

Step Four: Toss to combine. All the beans will sink to the bottom of your bowl/serving platter so make sure you give this a quick toss each time before serving. You can add the cooled and cooked farro directly in the mix, but I didn’t have a bowl big enough (#smallkitchenprobz) so I kept them separate and just heaped my steaming-hot farro right on top, and it was pretty spectacular. Throw a few slivered almonds on top for some crunch if you’d like, too (I keep them separate because, unlike the kale, these will get soggy if stored dressed in the fridge).
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To toss, I used these kind of too-small tongs. I recommend you use actual salad servers (you know – the giant fork and spoon your grandma uses) to toss because then you can really get in there and mix it well, coating all of the ingredients evenly with the dressing (especially bc this dressing is amazing and you don’t want to miss distributing it all over this sal).

Step Five: Enjoy!! πŸ˜€ πŸ˜€
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Kale Salad, completely naked. Looks good, eh? Well let me tell you – it is.

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Salad topped off with a few slivered almonds. Yum.

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Steaming-hot farro thrown right on top. I didn’t really think this through because the slivered almonds are hiding directly below the farro. But they are there – take my word for it.

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Here is my half-eaten plate from last night. It’s nice to heap as much or as little farro as you’d like on top of your salad, because you can kind of continue to toss and mix the two as you eat your dish. Amazinggggg! πŸ˜€

I highly recommend that you listen to the song Flower Sermon by Lotus as you make this salad, and dance around your kitchen like a total hippie at a music festival (I mean, that’s what I did). It’s important to listen to some great jams while you cook because: Life. Enjoy it. πŸ˜‰ πŸ˜€

This salad packs a lot of great things in there, and is really low maintenance and easy to make. The bright pop of the lemon vinaigrette is a refreshing shift from most of the heavier, winter flavors I’ve been eating lately, and I’m really loving the change of pace. Plus, it reminds me that summer isn’t TOO far away. In the meantime, I’ll continue to hold music festivals in my kitchen while I whip up some great, delicious meals. Everyone get out your flower headbands and flow-y tops (or if you’re a dude – uh…Rainbow sandals and old concert t’s??).

I hope you guys enjoy this baby as much as I did (and will continue to enjoy at lunch today – woohoo!). It’s a good one. πŸ˜€

Happy Thursday – we are almost there!! Let’s boogie down til we get to Friday. πŸ™‚

With warmth,

L ❀

PS: This.

beyonce kale

This is basically how I felt making this salad last night.

15 thoughts on “L’s Bangin’ Kale and Farro Salad

  1. Dear L,
    First let me just say that by itself this is a wonderful salad. And while I’m not a vegetarian I do appreciate the thought that went into this recipe as its very tasty. However a me and buddy of mine have a bit of problem. Here is my conundrum. Lets say that there is this guy I know named Chad. Chad also happens to be a chicken. And Chad has been getting a little plump around the mid-section (should have done your Arms on Fleek workout). So I’m sending Chad to β€œrun an errand” to the butcher to shed a couple of pounds, and I was wondering what marinade should I prepare while waiting for Chad to return so as to compliment this salad. Should I just use the dressing you suggested, or just some of the ingrediants? I am aware of your diet restrictions but any suggestion you have would be welcome.



    • Dear J,

      If I were you, I’d double the dressing recipe, and put some of Chad’s lost pounds into a large Ziploc bag, pour the marinade over and allow to sit in the fridge for at least two hours to soak up the flavors. You can also do this the night before you want to eat the salad, as poultry is good to sit in the fridge for up to two days.

      Hope that helps!


      PS: Just because I’m a veg doesn’t mean I give a cluck what you eat – everyone should eat what they want! πŸ˜‰ πŸ˜› Enjoy!


  2. Pingback: Top 5 Best Booyah Summer Salads | Bubbles and booyah

  3. Pingback: Hello, Team Booyah! | Bubbles and booyah

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