Farro and Baby Kale Salad with Cumin-Orange Vinaigrette
This easy-to-make vegan salad recipe from Delicious Living is a creative and tasty way to use farro and kale.
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Cooking tools:
- Mixing bowl
- Spoon
Ingredients
- 1 cup uncooked farro
- 4 ounces baby kale, packed, thinly sliced (chiffonade)
- 1 /3 cup currants or raisins
- 1 /3 cup pine nuts, toasted
- Cumin-Orange Vinaigrette
- 1 tablespoon orange juice
- ½ tablespoon orange zest
- ½ teaspoon ground cumin
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt, or more to taste
- 1 /8 teaspoon cayenne pepper
- ½ cup olive oil
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