Warm Detox Farro Salad with Kale

This Warm Detox Farro Salad with kale, sweet potato, pumpkin seeds, and balsamic dressing is a healthy vegan side dish that is perfect for winter.

I love salads of all kinds. But when the weather is chilly, a raw and fresh salad isn't always what I'm craving. That's when I'll turn to hearty grain-based salads that are loaded with veggies.

And if you're feeling a bit off after a weekend, week, or month of indulging a bit more than you're used to, this is the recipe you need.

It's packed with nutrients, colorful vegetables, and most importantly, it's full of flavor. The mustard-balsamic dressing is made to coat tender farro grains. This is a delicious vegan side dish but it also doubles as a meal prep recipe or a full meal.

Ingredients in Warm Farro Salad

Here's what you need for this healthy salad:

• Sweet potato. This adds a subtle sweetness and nice texture to the dish.
• Red onion. You can also use white or yellow onion.
• Garlic. You'll roast the garlic to add a sweet flavor to the salad dressing.
• Thyme. If you'd like a different herb, try rosemary or oregano.
• Farro. This healthy whole grain is packed with fiber and protein (or feel free to swap it with your favorite gluten-free grain!).
• Kale. A healthy, high-fiber green that wilts nicely with the farro.
• Dried cherries. Feel free to use cranberries or diced dates if you like.
• Pumpkin seeds. For crunch and healthy fats.

Balsamic Dressing

This warm detox salad gets pulled together with a smooth, thick, and slightly sweet balsamic dressing. The farro absorbs the dressing nicely, so it can handle the thicker-than-usual dressing. Here's what you need to make it:

• Olive oil. You only need two tablespoons so the dressing stays nice and thick.
• Balsamic vinegar. Choose a nice high-quality vinegar if you can find it.
• Dijon mustard. For a bit of peppery, acidic flavor.

More Farro Salad Mix-In Ideas

You can easily play with the flavors and textures in this salad recipe. Here are some other veggies, fruit, and nuts to throw into the mix:

• Use squash instead of sweet potato
• Add brussels sprouts or green beans
• Swap kale for spinach or another hearty chopped green
• Use slivered almonds, walnuts or hazelnuts instead of pumpkin seeds

Storage Suggestions

Store leftover farro salad in an airtight container in the fridge for up to four days without the dressing. After dressing, I'd keep the salad for one to two days.

Cooked farro also freezes well, so go ahead and make a big batch so you can make another detox salad next week.

It's great for meal prep!

You can add extra protein the next day with Balsamic Grilled Tofu or Crispy Quinoa Chicken.

More Grain Salad Recipes

Try these other healthy and vegan salad recipes next:

• Strawberry Quinoa Salad with Feta
• 10-Minute Spicy Moroccan Quinoa Salad
• Quinoa Caprese Salad

If you make this Warm Detox Farro Salad, be sure to let me know what you think with a comment below!

Warm Detox Farro Salad with Kale

This healthy warm detox farro salad recipe is a vegan side dish that is perfect for winter.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 477kcal

Print Pin

4.80 from 5 votes

Ingredients

for the salad:

• 1 large sweet potato , diced
• 1 medium red onion , diced
• 5 garlic cloves , peeled and smashed
• 5 thyme sprigs , plus more for garnish
• 1 tablespoon olive oil
• 1 cup farro (or swap with quinoa)
• 2 cups vegetable broth
• 1 head kale , roughly chopped (about 5 cups)
• ½ cup dried cherries
• ½ cup pumpkin seeds
• Salt and pepper to taste

for the dressing:

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon salt , to taste
• Black pepper to taste

Instructions

• Preheat the oven to 400°F.
• On a baking sheet, toss the sweet potato, onion, garlic, and thyme with the oil, ½ teaspoon salt, and pepper. Roast for 20-25 minutes, until the potatoes are fork-tender, stirring halfway through.
  1 large sweet potato, 1 medium red onion, 5 garlic cloves, 5 thyme sprigs, 1 tablespoon olive oil
  
• Meanwhile, place the farro in a medium saucepan. Add the broth and 1 teaspoon salt. Bring to a simmer, then cover and cook for 35 minutes, until the grains are tender.
  1 cup farro
  
• When the farro is cooked, add the kale leaves, cover the pot, and let sit for 10 minutes. Then remove the lid and stir to combine.
  1 head kale
  
• Remove the vegetables from the oven. Place the garlic cloves on a cutting board for the dressing. Discard the thyme sprigs. Smash the roasted garlic into a paste on your cutting board, then transfer it to a jar or cup.
  
• To finish the dressing, add the remaining dressing ingredients and whisk or shake to emulsify. Adjust the seasoning to taste.
  2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, ½ teaspoon salt, Black pepper to taste
  
• In a serving bowl, combine the farro, roasted vegetables, dried cherries, and pumpkin seeds. Add the dressing and toss to combine. Garnish with thyme.
  ½ cup dried cherries, ½ cup pumpkin seeds, Salt and pepper to taste
  

Nutrition

Serving: 1.5cups | Calories: 477kcal | Carbohydrates: 75g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 379mg | Potassium: 880mg | Fiber: 12g | Sugar: 13g | Vitamin A: 16994IU | Vitamin C: 107mg | Calcium: 196mg | Iron: 4mg