Orange Farro Salad with Pan-Roasted Tomatoes Recipe - Forks Over Knives
This hearty kale salad features chewy farro, sweet oranges, juicy pan-roasted tomatoes, and a citrusy vinaigrette. Get the recipe!
Ingredients
- 4 oranges (navel, Cara Cara, and/or blood oranges)
- ⅓ cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 4 cups cooled cooked farro
- 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
- ½ cup slivered red onion or sliced scallions
- ½ cup sliced fresh basil
- 6 cups fresh baby kale
- 2 cups grape tomatoes
- 2 tablespoons chopped toasted hazelnuts
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