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Nourishing-Fall-Salad-with-Kale-Carrots-Apple in a plate

Nourishing Fall Salad with Kale, Carrots & Apple

A nourishing fall salad that combines farro with kale and crunchy veggies. Add walnuts and Pecorino for some creaminess and drizzle over a tangy apple cider vinaigrette.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Diet: Vegetarian
Keyword: Apple, Carrots, Farro, Kale
Servings: 5
Calories: 435kcal

Ingredients

For the Salad

  • 4 cup Kale Tuscan
  • 2 cup Red Cabbage Sliced thinly
  • 1½ cup Carrots shredded
  • 1 cup Apple cut in slices
  • 1 cup Farro dry
  • ½ cup Walnuts
  • 1 cup Pecorino Shredded
  • 2 tbsp chives chopped

For the Dressing

  • 3 tbsp olive oil extra virgin
  • 1 tbsp vinegar apple cider
  • ¼ tbsp salt
  • ¼ tbsp pepper black crushed
  • ¼ tbsp nutmeg
  • 1 tsp honey
US Customary - Metric

Instructions

To make the salad

  • Start by putting a pot of water on the stove, bring it to boil. Add the farro, and cook it for 20 minutes or as long as indicated in the packaging instructions.
  • The farro is ready when it is chewy to the bite. Drain it out in a colander and let it cool down.
  • Remove the stalks from the kale, chop it and then place it in a bowl, adding some salt and a swirl of EVO. Massage it to soften it.
  • Continue by peeling and shredding the carrots. Cut the apple into thin slices. Chop the parsley.
  • Chop the walnuts and shave the pecorino. Set them aside.

Prepare the dressing

  • In a bowl or mason jar, add the salt, pepper, nutmeg, apple cider vinegar and EVOO. Whisk them together.
  • Add the cabbage, carrots, and apples to the bowl where you massaged the kale. Add the farro, the walnuts, and the pecorino shavings. Sprinkle the parsley on top. Drizzle over the dressing, toss it and serve it!

Nutrition

Calories: 435kcal | Carbohydrates: 47g | Protein: 15g | Fat: 23g | Sodium: 658mg | Potassium: 613mg | Fiber: 12g | Sugar: 8g | Vitamin A: 12329IU | Vitamin C: 75mg | Calcium: 406mg | Iron: 3mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!