Mushroom and Kale Farro Salad

A savory, hearty, filling, and fresh vegan salad. Added pomegranate and pepita seeds add a refreshing juicy crunch.

1 1/2 cups farro
1 small red onion
1/4 cup veggie broth (or 1 tablespoon olive oil/coconut oil)
1 clove garlic, minced
1/2 pound mushrooms (about 2 cups chopped)
3 cups kale, torn in small pieces
2 tablespoons liquid aminos (or tamari, soy sauce etc.)
2 tablespoons chopped parsley
salt and pepper, to taste
1/4 cup pomegranate seeds
1/4 cup pepitas (pumpkin seeds)

View the full recipe at The Glowing Fridge →