Farro and Baby Kale Salad with Cumin-Orange Vinaigrette
  • 1cup uncooked farro
  • 4ounces baby kale, packed, thinly sliced (chiffonade)
  • 1/3cup currants or raisins
  • 1/3cup pine nuts, toasted
  • Cumin-Orange Vinaigrette
  • 1tablespoon orange juice
  • 1/2tablespoon orange zest
  • 1/2teaspoon ground cumin
  • 2tablespoons apple cider vinegar
  • 1/2teaspoon salt, or more to taste
  • 1/8teaspoon cayenne pepper
  • 1/2cup olive oil
  1. Bring a large pot of salted water to boil. Add farro and cook al dente, about 20 minutes. Drain, refresh in cold water, and drain again.
  2. While farro is cooking, make vinaigrette by combining orange juice and zest, cumin, vinegar, salt, and cayenne pepper in a small bowl. Slowly add olive oil, whisking constantly to incorporate.
  3. Place cooked farro, kale, currants or raisins, and pine nuts in a large mixing bowl. Stir to combine. Pour about one-third of the dressing on salad and stir well. Taste to see if you want to add more dressing, and then season with additional salt and pepper.
Recipe Notes
Nutrition Facts
Farro and Baby Kale Salad with Cumin-Orange Vinaigrette
Amount Per Serving
Calories 245 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Sodium 148mg 6%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 245 cal, 16g fat (10g mono, 4g poly, 2g sat), 0mg chol, 4g protein, 21g carb, 2g fiber, 148mg sodium