Kale and Farro Salad Recipe

Make a salad with farro, lacinato and scarlet kale.

From "Growing Beautiful Food"
November 2015

  • Semi-pearled farro, heirloom tomatoes, and two varieties of kale make up this garden salad.
    Photo by Matthew Benson
  • "Growing Beautiful Food" by Matthew Benson is a chronicle of growing food and living sustainably as a transformative experience, with all the joy, folly, work and wonder of it told through evocative words and photographs.
    Cover courtesy Rodale Books

Total Hands-On Time: 35 min

Preparation Time: 10 min

Yield: 6 servings

In his new book, Growing Beautiful Food: A Gardener's Guide to Cultivating Extraordinary Vegetables and Fruit, (Rodale Books, 2015) author and photographer Matthew Benson writes that beauty inspires behavior, and he believes that we can and will eat better, be healthier, and live more sustainably when we grow food that's visually enticing.

You can purchase this book from the MOTHER EARTH NEWS store: Growing Beautiful Food.

We grow three varieties of kale at Stonegate and can never seem to get enough of this versatile, delicious green. Our mainstays are the pink-ribbed ‘Lacinato Rainbow’, the dusty purple ‘Scarlet’, and the crimpled dinosaur, and they find their way into almost everything, including this salad complemented by the nutty chew of farro.


3 1/2 cups water

1 cup dry semipearled farro

1 small bunch ‘Lacinato Rainbow’ kale, stems removed, cut into thin strips

1 small bunch ‘Scarlet’ kale, stems removed, cut into thin strips

3 tablespoons olive oil

3 tablespoons lemon juice, divided

1 tablespoon Dijon mustard

1/2 teaspoon coarse sea salt or kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup heirloom cherry tomatoes, quartered

2 scallions, thinly sliced

1 tablespoon chopped chives


  1. In a medium saucepan, bring the water and farro to a boil.

  2. Reduce the heat to a simmer, cover, and cook for 20 minutes, or until tender. Drain.

  3. Meanwhile, in a large mixing bowl, add the kale and drizzle with the oil and 2 tablespoons of the lemon juice.

  4. Massage the kale for 5 minutes to soften the leaves. Set aside until the faro is done.

  5. Add the drained farro to the kale.

  6. In a small bowl, whisk together the mustard, salt, pepper, and the remaining 1 tablespoon lemon juice. Stir into the farro mixture.

  7. Add the tomatoes, scallions, and chives and toss to combine. Serve.

Reprinted from Growing Beautiful Food by Matthew Benson. Copyright © 2015 by Matthew Benson. By permission of Rodale Books. Available wherever books are sold.

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