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KSquared Summer Salad Summer 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


  • 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


  • 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


  • Enjoyed best when shared

  • Reserve remaining dressing for leftovers

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