Warm Farro and Kale Salad

Warm farro and kale salad tossed with pears, gorgonzola, bacon, pecans and mouthwatering balsamic fig dressing.  It’s the perfect fall or winter salad that’s easy to throw together for a healthy side dish!

Tender massaged kale, nutty farro, toasted pecans, juicy sweet pears, salty gorgonzola cheese and crunchy bacon pieces all tossed with a delicious balsamic fig dressing.

This might be my new favorite salad recipe.  I’ve had it for a week straight and I’m still not even a little sick of it ;).

I love my fall and winter cozy, hearty soups, but sometimes I need a warm salad bowl to switch things up.

This warm farro and kale salad is easy to throw together and makes a great healthy lunch, dinner or even a holiday side dish (move over antipasto salad!).

It’s super easy to make vegetarian too-just omit the bacon :).

My inspiration for this warm salad recipe, believe it or not, was from my favorite flatbread pizza with fig jam, gorgonzola and pears.  I love the combination of sweet and salty, and I haven’t had a kale salad in a while so I thought, hmm, let’s go for it.

Warm Farro Salad Ingredients:

• farro– it’s earthy, nutty and crunchy.  You can substitute any whole grain you’d like: quinoa, barley, spelt or brown rice.
• kale-once massaged, the kale leaves become tender and much more appealing to eat raw!  You can substitute with spinach or swiss chard.
• pears-feel free to use apples instead
• pecans-can substitute walnuts or almonds
• bacon-omit for vegetarian version
• gorgonzola cheese crumbles-substitute with blue cheese crumbles, goat cheese or feta

Balsamic Fig Dressing Ingredients:

• olive oil
• maple syrup
• balsamic vinegar
• finely minced onion
• fig jam
• fresh ginger
• garlic
• ground sage
• salt and pepper

How to make warm farro salad with kale:

1. Cook farro until liquid is absorbed and grain is tender or “al dente”.  Set aside.
2. In a large bowl add chopped kale and a pinch of salt.  Using your hands, massage the kale until it turns bright green and becomes slightly wilted (massaging the kale makes the leaves nice and tender and less bitter for eating raw).
3. Transfer cooked farro to a large serving bowl.  Add kale, Gorgonzola crumbles, bacon pieces, toasted pecans, and chopped pears.  Toss together to combine.
4. For the dressing: in a small bowl combine olive oil, balsamic vinegar, maple syrup, fig jam, garlic, onion, ginger and sage.  Season with salt and pepper to taste and stir to combine.
5. Add dressing to farro salad and toss to combine.  Serve warm or at room temperature.

I love the different textures in this grain salad along with the sweet and salty flavors.

This makes a great lunch recipe or you could serve it as a healthy side dish or even as the main course!

Farro is loaded with fiber, protein, vitamins and antioxidants.  Add the kale, pecans, and bacon and you got yourself a hearty, healthy meal :).

What to serve with this farro bowl with kale and fig dressing?

• I enjoy this grain bowl by itself but you could certainly top it with any protein you’d like: grilled chicken, shrimp or tofu.
• Pecan crusted fish
• Air Fryer Chicken Thighs

For more salad recipes try:

• Shredded Brussels Sprout Salad with Cranberries
• Warm Fall Quinoa Salad with Roasted Butternut Squash
• Farro Spinach Salad with Apples & Honey Dijon
• Crunchy Asian Salad with Sesame Peanut Dressing