Summer Kale Farro Salad with Ranch Dressing | Natalie Cooks

Ingredients

• 1 cup farro ((about 2.5 cups cooked))
• 1 bunch kale, (stems removed, thinly sliced (6 cups)*)
• ½ cup (5 oz) packed thinly sliced roasted red peppers**
• 1 small English cucumber, (quartered lengthwise, thinly sliced (about 2 cups)**)
• ½-1 cup chopped dill or parsley
• Toasted pumpkin seeds ((optional, for topping))
• Goat cheese or feta ((optional, for topping))
• ½ cup plain whole milk Greek yogurt
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tsp dijon mustard
• 1 tsp kosher salt
• 1 tsp dried dill ((AKA dill weed))
• ½ tsp garlic powder
• *I’ve come to realize I don’t love raw kale. So what I do is steam the kale for about 2 minutes,
• **You can use any summer veggies in place of the roasted peppers and cucumbers. You can grill some veggies and throw them in or use a different raw crunchy veggie in place of cucumber
• Note: ~ I like this salad best at room temp or a little warm