kale and farro salad

Ingredients:

1 bunch kale, de-ribbed and washed

1 cup farro, cooked

1 cup almonds, toasted and chopped

1 red onion, thinly sliced

goat cheese, crumbled

1/4 cup dried cranberries

For the dressing:

1 Tbsp Dijon mustard

1 Tbsp red wine vinegar

1/2 cup olive oil

1 tsp honey

salt and pepper to taste

Step 1:

Thinly slice the kale into ribbons and transfer to a large mixing bowl. Drizzle a little bit of olive oil onto the kale and massage it with your hand until it begins to reduce in volume.

Step 2:

Transfer the thinly sliced red onion to a sheet tray and drizzle with olive oil, and sprinkle with salt. Using your hand, coat onions in oil and spread out in an even layer. Place in an oven prehated to 375F and bake for 10-15 minutes or until onions begin to darken. Remove and allow to cool before adding to your salad bowl.

Step 3:

Add the chopped, toasted almonds, cooked and cooled farro, roasted onions and dried cranberries to the mixing bowl. Season with salt and pepper. Drizzle half of the dressing over the salad mixture and toss until evenly coated. Check for seasoning and add more dressing if desired. Sprinkle in the crumbled goat cheese and lightly tossing to distribute. This lasts up to 4 days in the fridge.