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kale_bean_farro_salad Kale_white_Bean_farro_salad kale_farro_salad Salads seems very lunch-y to me. I have never really craved a huge salad for dinner, only lunch. Mostly because salads are not that filling, and I don’t want to be in a food coma in the middle of the day unless I can be on my butt watching Friends re runs. So this salad is a little different because it has farro and beans, which make this Kale and White Bean Farro Salad have a little more heft than just straight up leafy greens. I took this salad home after we made it for the blog and it was delicious, so I can testify that this salad holds up well in the fridge for a day in case you were thinking about bringing it along for your lunches (even though I think this salad is dinner material). Also, eating delicious salads is a really good way to be able to then reward yourself with In and Out. ☺
♥ Teri

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Kale White Bean and Farro Salad (with a Tahini-Lemon Vinaigrette)
Serves 4 to 6

tahini and lemon vinaigrette:
1/2 cup tahini
1/2 cup warm water
2 garlic cloves, minced
3 tablespoons minced shallots
1 lemon, zested and juiced
1 teaspoon salt
1/2 teaspoon black pepper

1 bunch dino kale, stemmed and thinly sliced
1 1/2 cups cooked and cooled farro
1 (15 ounce) can white beans, drained and rinsed
16 cherry tomatoes, halved
1/2 cup diced sun-dried tomatoes chopped
4 ounces feta, crumbled
1/4 small red onion, thinly sliced

1. Place all vinaigrette ingredients into a mixing bowl and whisk together. Set aside until ready to use.
2. Place remaining ingredients into large mixing bowl and drizzle with 1/3 cup vinaigrette (reserving the rest in an airtight container in the refrigerator, for another time). Toss together until the salad is well dressed/coated. Adjust seasonings and serve.

  1. Kristina Edmark-Cargill Not Specified Not Specified

    Is it a 1/2 cup of sundried tomatoes?

  2. The Blonde Chef Not Specified Not Specified

    Omgsh I had no idea how much I needed a salad like this until I saw that first photo! So gorgeous AND healthy! Pinned!

  3. ana @muydelish! Not Specified Not Specified

    This salad sounds hearty enough to eat on it’s own! (usually I have to have some kind of protein as well ;)) I’m so in love with farro!

  4. Brian @ Kitchen Domination Not Specified Not Specified

    This looks wonderful; thanks for posting!

  5. Kelly Not Specified Not Specified

    This looks like a perfect lunch salad. Thanks!

  6. Eileen Not Specified Not Specified

    Giant salads sounds like the best dinner OR lunch to me! I love how substantial this is, with all those dark greens and hearty beans.

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  8. Tara Not Specified Not Specified

    Made this salad tonight and it. was. fantastic. Seriously so good! If eating vegetarian/vegan (we skipped the feta) means more food like this, I’m all over it. Thanks so much for sharing!!

  9. Courts Not Specified Not Specified

    Made this tonight with salmon over the top–delicious! I left out the raw onion and roasted my chickpeas bc I don’t like either raw. So healthy & pretty too!

  10. Cassie Not Specified Not Specified

    Hi there! This looks incredible and I want to make it this weekend. Do you think the kale is hearty enough to save leftovers for the next day or will it wilt and become soggy like a regular salad. I may just not dress all of it but wanted your opinion. Thanks!!

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  13. Toni Not Specified Not Specified

    My salad didn’t look like the photo. It was white from so much tahini. Was it supposed to be 1/2cup?

    • Jenny Park Not Specified Not Specified

      Yes the amount of tahini is correct, but I generally use only half the vinaigrette for this recipe and reserve the rest for another time. I make this quantity though as small amounts of vinaigrette can be difficult to make sometimes. I will update the instructions to make that clear though as I can totally see how that’s confusing!

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