KSquared Summer Salad Summer Salad
Ingredients
Salad:
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2 1/2 cups farro
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2 cups raw, chopped kale
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1/2 cup crispy kale (air fried or oven roasted)
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1 cup crunchy chickpeas (air fried or oven roasted)
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1 cup thinly sliced celery
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1 cup raisins
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1 cup cranberries
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1/2 cup parsley, chopped
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1/2 cup scallions, chopped
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2 tbsp chia seeds
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2 tbsp sunflower kernels/seeds
Dressing:
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2 tbsp white wine vinegar (apple cider or rice vinegar work too)
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4 tbsp fresh orange juice
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4 tbsp shallots, chopped
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Salt & freshly ground pepper
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1/2 cup extra virgin olive oil
Directions
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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.
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Add the celery, cranberries, raisins, parsley, scallions, chia seeds and sunflower kernels to the farro and blend.
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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.
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Just before serving, add half of the dressing to the farro mixture and toss to coat
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Sprinkle with crispy kale & crunchy chickpeas when ready to eat
Notes
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Enjoyed best when shared
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Reserve remaining dressing for leftovers