Baby Kale, Farro Salad with Creamy Balsamic Vinaigrette


  • 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


  1. Rinse your farro and place it in a small pot along with 1 1/2 cups of water and 1/2 teaspoon salt
  2. Bring to a boil and reduce to a simmer
  3. Simmer the farro for 30 minutes, stirring occasionally
  4. While you are simmering your farro, cook your bacon, crumble, and set aside
  5. Peel and segment the blood oranges, crumble the goat cheese, and toast your walnuts
  6. Let your farro cool in the fridge or freezer until it is room temperature so it won’t wilt your kale
  7. For the dressing:
  8. In a blender, add the vinegar, oil, minced garlic, mayo, and a little salt and pepper
  9. Blend for several seconds until everything is smooth
  10. Season to taste with salt and pepper
  11. To assemble the salad, add your kale to a large salad bowl and top with the farro, walnuts, bacon, oranges, and goat cheese
  12. Dress the salad, toss to combine, and serve!