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Farro Salad with Feta, Kale, & Blueberries

Wednesday Oct 22 2014

Posted in Party Recipes

Farro Salad with Feta, Kale, & Blueberries

If you can’t find sugar snap peas, leave them out. When I served this dish to my dinner guests I had the peas, but forgot to add them. (That’s what happens when the cook spends the afternoon with her guests doing tastings at the local wineries.) I only remembered to add them when I took this photo of the leftovers the next day. Even without the peas, this dish was a big hit. It’s adapted from a wheat berry and kale salad recipe I saw in Southern Living magazine.

INGREDIENTS

1 cup farro, cooked according to package directions and cooled
1 (8-ounce) package sugar snap peas
4 cups coarsely chopped kale
½ cup Red Wine Vinaigrette (recipe follows)
2 cups fresh blueberries
½ cup chopped toasted pecans
¾ cup crumbled feta cheese

DIRECTIONS

1. Cook peas in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry.  Slice in half.

2. Toss together kale, farro, and ¼ cup vinaigrette in a large bowl. Let stand 30 minutes. Stir in blueberries, pecans, and sugar snap peas. Add slat and pepper, to taste. Sprinkle with cheese. Serve with remaining vinaigrette.

Red Wine Vinaigrette

1/3 cup red wine vinegar
½ large shallot, minced
2/3 cup olive oil
2 tablespoons honey
2 teaspoons coarse-grained Dijon mustard

Stir together red wine vinegar and minced shallot; let stand 10 minutes. Whisk in olive oil and remaining ingredients. Add salt and pepper to taste. (Vinaigrette can be refrigerated in an airtight container up to 1 week.)

 

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