Farro and Kale Salad with Goat Cheese
This kale and farro salad recipe is delicious and nutritious! Toasted almonds, crumbled goat cheese, dried cherries and tangy vinaigrette make it amazing.
Updated by Kathryne Taylor on August 29, 2024
Another kale salad? Yep. I can’t stop eating this one. It’s full of tender massaged kale, chewy cooked whole grains, tangy crumbled goat cheese, toasted almonds and dried cherries. The vinaigrette is intentionally zippy, and it brings it all together.
This salad is a dead ringer for one of my favorite Kansas City salads, the winter farro salad at French Market. It’s a cozy place with grab-and-go salads, amazing pastries and crêpes. The woman behind the counter typically has a lovely French accent. We often stop there on our way out of town for healthy road snacks.
I’ve become quite enamored with their farro salad. Since it’s labeled “winter,” I thought I’d better come up with a homemade version before it’s too late. Here it is!
This salad would be a wonderful hearty vegetarian option on your Easter table. It also packs great for work lunches and spring picnics. Beware, it’s hard to stop eating it once you start.
Watch How to Make Farro & Kale Salad with Goat Cheese
Salad Notes & Tips
- Farro cook times can vary, depending on whether you buy pearled, semi-pearled or whole farro. Sometimes it’s hard to know which one you have, so check the cook time on the label or just test the farro frequently for doneness after about 15 minutes has passed.
- While the farro cooks, you can work on the remaining components (whisk together the dressing, toast the almonds, chop the dried cherries, and massage the kale).
- Yes, I just said “massage the kale.” Sprinkling the chopped kale with a few dashes of salt and repeatedly scrunching it in your hands until darker greens helps do two things. One, it makes the kale taste less bitter and “raw.” Two, it makes the kale more soft and easier to eat, which makes a big difference!
- Keep a watchful eye on the almonds as they toast in the skillet, and stir often. They can go from golden brown to burnt quickly. Freshly toasted nuts add tons of savory flavor and extra-crisp texture—don’t skip this step!
- Once you’ve drained the cooked farro, stir the vinaigrette and dried cherries into the warm farro. The farro will absorb some of that delicious vinaigrette flavor, and the warmth will temper the garlic. The moisture and warmth will also help plump up the cherries a bit.
- Lastly, wait until the farro is almost completely cool to stir it into the kale and add goat cheese. Otherwise, the goat cheese will melt, and your salad won’t be quite as pretty. You can serve the salad immediately, or let it marinate in the fridge for a few hours.
Please let me know how this salad turns out for you in the comments! I really love hearing from you.
Looking for more kale salads? You’ll find more kale salad recipes here.
Farro and Kale Salad with Goat Cheese
You’re going to love this delicious and nutritious kale and farro salad recipe! It’s full of hearty greens and chewy whole grains, plus flavorful toasted almonds, crumbled goat cheese, dried cherries and tangy vinaigrette. Recipe yields 4 large salads or up to 8 side salads.
Ingredients
- 1 cup uncooked farro, rinsed
- ¼ teaspoon fine sea salt
- 1 big bunch curly green kale, ribs removed and chopped into small, bite-sized pieces
- ½ cup raw sliced almonds
- ⅓ cup roughly chopped dried cherries or cranberries
- 4 ounces goat cheese, crumbled
Vinaigrette
- ⅓ cup extra-virgin olive oil
- 1 tablespoon + 1 teaspoon sherry vinegar or red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, pressed or minced
- ¼ teaspoon fine sea salt
Instructions
- To cook the farro, in a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Add the salt, bring the water to a boil, then reduce the heat to maintain a gentle simmer. Cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and set aside.
- Meanwhile, place the chopped kale in a large serving bowl. Sprinkle it with a few dashes of salt and massage it with your hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale taste less bitter and makes it easier to eat). Set aside.
- To toast the almonds, pour them into a small skillet. Cook over medium heat, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Pour the almonds into the bowl of massaged kale.
- To prepare the vinaigrette, simply whisk the ingredients together in a liquid measuring cup or small bowl. Set aside.
- Once the farro has been cooked and drained, stir in the chopped dried cherries (so they have a chance to plump up a bit) and vinaigrette (the heat will temper the garlic a bit).
- Once the farro has cooled down to room temperature or close to it, stir it into the kale mixture. Gently crumble most of the goat cheese into the salad and lightly stir. Taste, and if the salad doesn’t taste amazing yet, stir in more vinegar by the teaspoon until it does.
- Crumble the remaining goat cheese on top of the salad. Serve promptly, or refrigerate for later. This salad keeps well for four to five days in the refrigerator, covered.
Notes
Recipe inspired by the winter farro salad at French Market in Prairie Village, Kansas.
Make it gluten free: Substitute wild rice (cooked according to package directions) for the farro. Long-grain brown rice would be ok, too.
Make it dairy free/vegan: Omit the goat cheese. If you really want a creamy element, you could drizzle a little bit of my vegan sour cream over individual servings.
Make it nut free: Replace the almonds with pepitas (green pumpkin seeds) or sunflower seeds.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Amazing! I couldn’t stop eating this.
It’s so addicting! Thanks for your review, Sacha!
Yum another kale salad!! I love all your salads
I’m glad you are excited, Jackie!
I made this for our dinner last night and it was wonderful. My husband loved it, too, and that is high praise indeed.
Thanks for your review, Cheryl!
Made this tonight….quick, easy and SOOO DELICIOUS. Added a couple extra teaspoons of red wine vinegar per your suggestion and that put it over the top. It will be easier to use more of that never ending kale from the garden this summer!! Thank you!
You’re welcome, Cathy!
This recipe was delicious! I LOVED the farro in the salad. I never would have thought to do that and I will definitely be making it again. I did add a little honey to the vinaigrette because I always like a little sweetness in my vinaigrettes. Thanks for the delicious idea!
Thanks for trying it, Katie!
This was good! Had to make with items already on hand. Used barley for farro and pistachios for almonds. Added fresh mandarin orange sections for the 2nd – 5th bowl because no dried cherries but it worked out – I felt like it made it less heavy. I guess I made a lot of substitutions! I think it would be just as good without the cheese if you didn’t have or want. Will make again
Pistachios would be nice here. Thanks for your review, Kim!
This is delicious! We could not stop eating this salad. This will now be in my dinner rotation. I can’t wait to make it with kale from my CSA this summer.
Music to my ears! I couldn’t stop eating it either. Thanks for your review.
WOW!! I just made this today and it is amazing! I almost didn’t include the farro because I was feeling lazy and didn’t want to cook it, but the 365 brand from Whole Foods only takes 10 minutes and I am so glad I didn’t leave it out. The crisp kale, warm farro, tangy goat cheese, sweet/sour cranberries and toasted almonds melt together into yummy goodness. I live in Omaha so made a note to visit the French Market next time I am in KC to try their other goodies, but even though they consider this a winter salad, it may be my go-to salad for the summer!!
I’m so glad you loved it, Betsy!
Just made this salad and it’s delish! As is every one of your recipes I have made! Thanks Cookie and Kate! Keep them coming!
I’m happy to hear that, Shelly! Thanks so much.
Awesome! Again! thank you!
You’re welcome, Jonna!
This was very good! I got everything from Trader Joe’s including organic pre-washed, pre-torn Tuscan kale and pre-cooked farro which made prep time about 5-10 minutes max. We did use extra vinegar in the dressing as suggested. Love the chewiness of the farro and the balance of the cherries, vinegar and goat cheese- delish!
I love TJs! Thanks for sharing, Kristen.
Loved this! I subbed fresh lemon juice instead of the vinegar in the dressing. Yum!
Thanks for sharing!
Nice recipe!
Thanks for sharing!
You’re welcome!
So amazing. I love all of your recipes! I have made so many and they always turn out amazing. I love how they are so simple to make, and seem simple in their ingredients, but their taste is always greater than the sum of their parts. This salad is like that!
I’m glad you love this one, plus others! I appreciate your review.
Tried it and loved it! I was really worried the garlic would be overpowering, but it wasn’t. Just delicious. Will definitely make again!
Fantastic! Thanks, Kathryn.
Well, this was a flop at my Easter dinner. Almost nobody even put it on their plates but I think they missed out. Since nobody ate it, I have a lot of leftovers and have been enjoying it for lunch ever since. I think it makes a great lunch! My people are just afraid of kale. I will be making it again. I just won’t share next time. :P
Oh no! I’m sorry it wasn’t a hit, but glad you are enjoying it!
Delicious flavors and straightforward preparation. When I make it again I plan to make extra vinaigrette and massage the kale with it. I thought the kale a little less integrated than I prefer in other kale salads. Any reason not to do that?
I think that’s a great idea! I’m going to try it next time, too, especially since I was really hoping to taste the yummy dressing more in the final product!
I like to have the dressing lightly coated and I like the way a little salt can help break down the kale. If you prefer to do it the other way, let me know what you think!
Just made this tonight and absolutely loved it! The goat cheese with the acid dressing is just awesome. Will be making again!
Fantastic, Carolyn!
I just made this for lunch. So tasty, healthy and delicious! This is a keeper!
Great to hear, Carole! Thanks for your review.
hi there! this looks amazing! Does it last in the fridge for a few days? Just wondering as i’d be making it just for me and there will be plenty of leftovers. Thanks!
Made this for dinner tonight with some baked tofu. So good! Even my somewhat picky husband liked it! It was easy and I could even include my 4 year old in the cooking process (always a win). Thank you!
I’m glad you loved it! Thanks, Jennifer.
This is seriously one of the tastiest salads ever – thank you Kate
Made this last night, delicious with grilled salmon. Tonight I added a tin of tuna in oil, still delicious.
I made this for a post-neighborhood cleanup cookout and it was a big hit. I didn’t have much leftover. I used a 1lb bag of pre-chopped kale, making sure to remove the big stem chunks (I used these in soup later). I used pumpkin seed oil instead of olive oil because I’ve had it for a while and need to use it up. It lent a really yummy, nutty, flavor note. Everyone loved it! It takes some time to make but everything is easy. Definitely would make again!
Thanks for sharing, Claire I’m glad it was such a big hit.
This salad is SO SO SO good! Both my husband and I couldn’t get enough of it. It’ll be a great recipe to use up the kale in my garden this summer!
Hooray! Thank you, Donna!
I liked this recipe, my husband liked it too with one exception- the cherries. I used dried tart Montmorency cherries. It added a weird flavor in combination with the vinaigrette (a sweet and sour that was just a bit off) I’m thinking I should have used cranberries like in your broccoli salad. Still good though. I want to add, a while back you had a picnic spread with your favorite quinoa salad and you plugged the Bota mini (I love those!!) it is the perfect picnic size for 4 servings, and the wine is really good, not cheap like Franzia. I tried the Pinot Grigio and Chardonnay and both are grand.
Cranberries could work too! Thank you for your feedback.
I easily could have eaten this entire recipe in one sitting!
I couldn’t stop eating it myself, that’s for sure! Thanks for your review.
Would you provide the weight for the kale just so I know I have the right amount? Thanks!
I don’t, but buying one bunch at the grocery store should be ok!
I made this tonight and it was really good! I like kale in theory more than actuality, but fixed this way it was so tender and flavorful. I will be making this again.
Great to hear, Elizabeth!
I have made this salad five times in the past 2 months, one of my fav’s
Hooray! I love to hear that, Annick.
This is the most insanely delicious salad ever. Writing this as I completely inhale this for lunch. This will become a lunchtime staple!
I’m glad you loved it!
I’m about to make this for the third time in the past month! Thanks for the recipe!
You’re welcome, Kristen! Thanks for your review.
Absolutely delicious! Deserves ten stars! Love all your recipes, Kate! My husband always raves about everything I make from your cookbook and the blog. Many thanks!
Thank you for sharing, Lydia! I appreciate your review.
Excellent! First recipe I have made from your website and loved it! Will definitely be putting this on my rotation!
Wonderful, J!
I have easily made this 5 times since I first stumbled upon this recipe a month or two ago. It is easy, makes a good amount, AND keeps well in the fridge. The farro helps to make it filling and the dried cranberries add the perfect tart-sweetness to this salad. It is perfection. Thanks, Kate!
You’re welcome! Yes, this is a great leftover salad.
Wow! This was delicious and easy to make too. Love the combination of flavors and textures.
Thank you, Carol!
I absolutely love this salad. I have made it with quinoa too as I didn’t have Faro at the time. I made it for friends and they love it too. The dressing brings together all the flavors. Thank you Kate.
Great Salad! Mad it tonight for husband and he loved it! It’s a keeper ❤️ Thanks for the unique creation. I did cook Farro in my instant pot and used my Emerson blender for the salad dressing. Look forward to making it again and trying it chilled tomorrow!
I am sorry, but what is Farro? Never in my life have I heard of it?
I love this kale recipe! I’ve recommended it to all 2 of my friends, and they love it too.
Thanks for the recommendation, Kelly!
Hey Kate, if I don’t have fare what another grains can I use?
Brown rice would work well!
This salad is so good. I have made it 4 times in a month. My husband and I both think we might be able to eat it everyday!
4x a month! I love that. Thank you for your review, Katie.
I added chickpeas to up the protein value which made it a little more hearty.
That sounds like a great addition, Cindy!
This was REALLY tasty and not too tough to make. About to do it again. We are 4 months into an intermittent fasting journey, and you have some GREAT recipes that are really healthy for the kind of eating we aspire to. This is one!!
Thank you, Tyler!
Wow, this was so great! New favorite! Can’t believe how delicious this was, especially for being so simple!
Both my husband and I loved this recipe.
We used nutritional yeast instead of goat’s cheese and it was delicious.
Thank you for sharing, Ash!
I’m going to make this for Thanksgiving! If I make this on Wednesday, should I wait to pour the vinaigrette on until right before serving on Thursday?
Yes! I would wait. It can be on there for a little bit to help tenderize the kale more, but I would do it the day of to keep it fresh.
Thank you! Can’t wait to have this on Thanksgiving!
This was great! I’ve never had farro before, but it’s good that it’s full of fiber. I have a question: are the calories on the nutrition info estimate for the *full* salad? So a single salad would be 565 divided by 4?
Hi Alex! Nutrition information is based on servings. I hope this helps!
Made it last night and loved it. Might even be better today for lunch, except I do like warm farro on salads, especially in winter! Bottom line, it’s a great recipe served either right away or as leftovers.
Wonderful, Emily! Thank you for your review.
This might be one of the BEST salads I’ve ever had! Thank you so much for the recipe & I can’t wait to try out your others!
The best?! I will take it! Thanks for your review, Katie.