Farro Kale and Olive Salad

A powerhouse of superfood and fiber, this salad is easy to make and full of texture! Creamy, crunchy, and chewy with notes of citrus. Make ahead for several days of a ready-made lunch. Optionally Vegan and Gluten Free.

1 C Farro or Wheat Berries (Short Grain Brown Rice for GF)
3-3 1/2 C Water
1/4 tsp Sea Salt
1/2 C Walnuts
6 oz California Green Olives, canned, drained and pitted (I buy pre-pitted)
1/4 C Flat Leaf Parsley, rough chopped
1 Bunch of Lacinato Kale, about 15 stems
1/2 C Feta, crumbled or diced (optional)
Ground Pepper, to taste

For the Dressing:
2 Tbs Olive Oil (I use California Olive Ranch)
1 Small Orange, zested, about 1 tsp
1 Lemon, zested, about 1 tsp
2 Tbs Fresh-Squeezed Orange Juice, 1 small orange, I used a mandarine
1 Tbs Fresh-Squeezed Lemon Juice, about 1/2 a lemon
1 tsp Stone Ground Mustard
1/4 tsp Sea Salt

For Garnish:
Wedges of orange and lemon for squeezing over salad.

View the full recipe at Vanilla And Bean →