Like everyone else attempting to be healthy out there, I’ve been trying to sneak kale into all sorts of things which often leaves me with partial bunches of the leafy green on hand. Even though it lasts a shockingly long time in the fridge, I recently was trying to use some up before going out of town.
Since “superfoods” seem to be all the rage right now, with kale as a poster child, I opted to pull some of my other favorites into a hearty winter salad full of color and sharp flavors. I wasn’t sure how the flavors would meld at first but they ended up nicely balanced – proof that if you thoughtfully combine things you love, you’ll have a winning dish.
Winter Superfood Salad
1 1/2 C farro, cooked
1 1/2 C kale, chopped
4 small yellow beets, grated
1/2 C dried cherries
1/3 C shaved parmesan cheese
2 Tbsp chopped pecans
1 Tbsp olive oil
kosher salt & pepper
Add farro and 3 C water to a large pan. Bring to a boil, then reduce heat to a low boil. Cook until farro is tender but still chewy and water is nearly all absorbed, approximately 25-30 minutes. Drain any excess water and transfer farro to a large bowl for storage or serving.
Meanwhile, add olive oil, grated beets and kale to a large saute pan. Cook for 5-7 minutes until kale begins to wilt and reduce in volume. Season lightly with kosher salt and pepper. Add to bowl of farro and toss to combine. Add cherries, pecans and parmesan and toss again.
Drizzle vinaigrette over salad and toss a final time to coat.
Clementine Vinaigrette
juice from 2 clementines
2 Tbsp olive oil
1 Tbsp stone ground mustard
1 Tbsp white wine vinegar
cracked black pepper
Peel clementines and place in a small bowl. Use a juicer or muddler to extract as much juice from the fruit as possible. Remove the clementine segments and discard. Whisk in olive oil, mustard, vinegar and cracked pepper until well combined.
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