KSquared Summer Salad Summer Salad

Ingredients

Salad:

• 2 1/2 cups farro

• 2 cups raw, chopped kale

• 1/2 cup crispy kale (air fried or oven roasted)

• 1 cup crunchy chickpeas (air fried or oven roasted)

• 1 cup thinly sliced celery

• 1 cup raisins

• 1 cup cranberries

• 1/2 cup parsley, chopped

• 1/2 cup scallions, chopped

• 2 tbsp chia seeds

• 2 tbsp sunflower kernels/seeds

Dressing:

• 2 tbsp white wine vinegar (apple cider or rice vinegar work too)

• 4 tbsp fresh orange juice

• 4 tbsp shallots, chopped

• Salt & freshly ground pepper

• 1/2 cup extra virgin olive oil

Directions

• Add uncooked,rinsed & drained farro to boiling pot of water (can use veg broth), add salt and let simmer 15-20 minutes for pearled farro, 25-30 min. for semi-pearled, 35-40 min. for whole farro (most nutrient dense), stir and let simmer. Drain when tender and chewy. Run cold water over to cool. Add a dash of salt & olive oil. Place in a beautiful bowl.

• Add the celery, cranberries, raisins, parsley, scallions, chia seeds and sunflower kernels to the farro and blend.

• Place the shallots, vinegar and juice in a glass jar and let sit for 10 minutes. Add the orange zest, 1/2 tsp of salt, 1/2 teaspoon pepper, and the olive oil and seal the lid tightly. Shake the jar vigorously to combine.

• Just before serving, add half of the dressing to the farro mixture and toss to coat

• Sprinkle with crispy kale & crunchy chickpeas when ready to eat

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Notes

• Enjoyed best when shared

• Reserve remaining dressing for leftovers