Think of this like a wintery Kale Tabbouleh Salad. It’s loaded up with chopped kale, parsley and farro. Pomegranate seeds and toasted almonds give this a nice crunch! The best part? It can be made ahead! Great for mid-week lunches.
1 cup cooked farro (or sub wheat berries, bulgar wheat, quinoa, or other grain)
1 bunch lacinato kale ( 8-10 ounces) finely chopped, about 4–5 cups.
4 tablespoons olive oil
1 garlic clove, finely minced
1 tablespoon lemon zest
1/2 teaspoon salt
1 bunch flat leaf parsley, very finely chopped ( tender stems, OK) about 1-2 cups
1/4 cup red onion, finely chopped
1 cup pomegrante seeds
1/2 cup – 1 cup toasted almonds, chopped, slivered, or sliced
1 tablespoon lemon juice, and more to taste
1/2 teaspoon allspice, more to taste
1/2 teaspoon cinnamon (optional)
Optional Garnish: Avocado slices for extra richness
Start farro to cook on the stove ( 1/2 cup dry). Place in a pot of salted water, bring to a boil, lower heat, cover, simmer gently until tender, 30-40 minutes. Drain.
Chop kale finely and place in a large bowl. Add oil, salt, garlic and lemon zest. Massage the kale with clean hands until kale becomes tenderized, 4-5 minutes.
Add parsley, onion, pomegranate, almonds and farro. Toss to combine and add lemon juice and allspice and cinnamon.
Mix and taste, adding more salt, allspice and lemon to your taste. If making ahead, make sure to re-taste right before serving- the farro will soak up much of the salt and lemon, so usually I’ll add more.
For extra richness, right before serving, add slices of avocado if you like.