Baby Kale, Farro Salad with Creamy Balsamic Vinaigrette
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 8 side portions, 4 meal portions 1x
- 1/2 cup uncooked farro
- 1 cup toasted walnuts
- 1 5oz box baby kale
- 3 blood oranges (or regular oranges if you can’t find blood oranges)
- 1 5 oz package goat cheese
- 10 strips bacon
- For the dressing:
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon mayonnaise
- 1 clove garlic, minced
- Rinse your farro and place it in a small pot along with 1 1/2 cups of water and 1/2 teaspoon salt
- Bring to a boil and reduce to a simmer
- Simmer the farro for 30 minutes, stirring occasionally
- While you are simmering your farro, cook your bacon, crumble, and set aside
- Peel and segment the blood oranges, crumble the goat cheese, and toast your walnuts
- Let your farro cool in the fridge or freezer until it is room temperature so it won’t wilt your kale
- For the dressing:
- In a blender, add the vinegar, oil, minced garlic, mayo, and a little salt and pepper
- Blend for several seconds until everything is smooth
- Season to taste with salt and pepper
- To assemble the salad, add your kale to a large salad bowl and top with the farro, walnuts, bacon, oranges, and goat cheese
- Dress the salad, toss to combine, and serve!
