Warm Farro Salad with Kale, Grilled Fennel and Harissa

Enjoy this warm farro and lentil salad with kale, caramelized onions, grilled fennel and harissa topped with crumbled goat cheese or a fried egg for a hearty vegetarian lunch!

1 cup farro
½ cup lentils
4 tablespoons extra virgin olive oil
2 sweet onions, peeled and very thinly sliced
1 fennel bulb
1 head kale, stemmed and chopped
2 garlic cloves, minced
⅓ cup pistachios
3 ounces crumbled goat cheese
Lemon, in wedges
Harissa, for serving

View the full recipe at Avocado A Day →