Summer Kale Farro Salad with Ranch Dressing

Name: Summer Kale Farro Salad with Ranch Dressing
Total time: 40 min
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

nataliecooks.com

This salad was inspired by a kale salad I had at Winona’s in Camden, Maine. It had thin ribbons of kale in a buttermilk dill dressing with the most deliciou ...

View full recipe on nataliecooks.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nataliecooks.com.

Share this recipe:

Cooking tools:

Pot
Steamer basket
Colander
Mixing bowl
Whisk
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Skillet
Stove
Blender
Spoon
Serving bowl
Airtight container

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