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+ servings
green and squash salad with farro
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Warm Detox Farro Salad with Kale

This healthy warm detox farro salad recipe is a vegan side dish that is perfect for winter.
Course Salad
Cuisine American
Keyword detox salad, kale salad, warm salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 477kcal

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:

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
    baking sheet of sweet potato, onion and garlic
  • 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
    collage of cooked and uncooked quinoa for grain salad
  • 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
    collage of steamed kale and farro
  • 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.
    cutting board with roasted garlic and a knife
  • 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
    measuring cup with dressing for farro salad
  • 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
    pouring dressing over a salad with grains, veggies and dried cranberries

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