Follow these steps for perfect results
walnuts
chopped
extra-virgin olive oil
shallot
diced
farro
rinsed
oregano
kosher salt
lemon juice
orange juice
Tuscan kale
stemmed and finely shredded
dried cherries
English cucumber
peeled and cut into 1/4-inch pieces
goat cheese
Toast walnuts in a dry skillet over low heat for 8-10 minutes, stirring frequently, until fragrant and lightly browned.
Cool walnuts completely on a baking sheet.
Heat 2 tablespoons of olive oil in a saucepan over medium-high heat.
Add diced shallot and cook, stirring, until softened and fragrant, about 3 minutes.
Add farro and toast in the olive oil, stirring often, for about 4 minutes.
Reduce heat to medium, add 2 cups water, oregano sprigs, and 1/2 teaspoon salt.
Bring to a simmer and cook, stirring occasionally, until farro is tender, about 25 minutes.
Remove oregano sprigs and drain farro.
In a large bowl, whisk together lemon juice, orange juice, remaining 1/3 cup olive oil, and remaining 1/2 teaspoon salt.
Add warm farro to the bowl and toss to coat with the vinaigrette.
Add shredded kale, cherries, cucumber, and toasted walnuts.
Toss all ingredients to combine.
Crumble goat cheese over the salad.
Toss gently to mix and serve.
Expert advice for the best results
Massage the kale with the vinaigrette for a few minutes to soften it.
Toast the farro before cooking to enhance its nutty flavor.
Use different types of nuts, such as pecans or almonds, for a variation.
Everything you need to know before you start
15 minutes
The farro and vinaigrette can be prepared ahead of time.
Serve in a shallow bowl, garnished with extra goat cheese and a drizzle of olive oil.
Serve as a side dish with grilled fish or chicken.
Serve as a light lunch with a slice of whole-wheat bread.
The crisp acidity complements the salad's tanginess.
Its citrusy notes pair well with the orange and lemon.
Discover the story behind this recipe
Farro is a staple grain in Mediterranean cuisine.
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