The best part about a kale salad is you can make it ahead. The best part about this salad is it gets even better the longer it sits and the flavors meld, it’s delicious on day 1, day 2, day 3, and I don’t think it’s ever made it to day 4 in our fridge but I’m sure it’d still be tasty. It has nutty farro, toasted walnuts, crunchy radishes, cucumber, sweet peas, and they’re all brought together with kale and a zesty vinaigrette. Substitute quinoa for farro if you’d like it gluten free. This recipe is from Shaya, by Alon Shaya, I just dropped a few things to make it a little more simple.


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1 cup farro

3 cups water

1 cup shelled fresh peas

1 tablespoon sea salt

1 small shallot

1 clove garlic

1 sprig fresh rosemary

Grated zest of 1 orange

2 tablespoons orange juice

1/4 cup rice wine vinegar

1/4 cup extra-virgin olive oil

1/2 pound kale, stemmed and deribbed

1/2 pound radishes

1 large English cucumber

1 cup walnut pieces, toasted


Combine the farro and water and refrigerate overnight. This jump starts the farro’s sprouting process which makes it easier to digest and increases it’s nutrient content.

Transfer farro and water to a pot along with the peas, and 1 1/2 teaspoons salt. Bring to a boil over high heat and skim away any foam. Turn down the heat to medium-low and simmer for 7-10 minutes, until the farro is cooked. Drain and let cool.

Mince the shallot, garlic, and rosemary leaves and add them to your salad bowl along with the orange zest, vinegar, and orange juice. Add olive oil and 1 1/2 teaspoons salt and whisk to combine.

Finely chop the kale and thinly slice radishes. Quarter, remove seeds, and thinly slice cucumber. Add the vegetables, farro, and peas to the salad bowl and toss everything to combine. Add toasted walnuts before serving, you can add these next day if you’re making it ahead.

Serves 6-8