We're a big fan of entertaining in our home. A few weeks ago we hosted our good friends James and Luanne. Every time my girl Lu comes over for dinner I can count on her to bring a tasty new salad for us to try and she definitely didn't disappoint. In fact, it was so tasty I'm going to share it with you here today. The great thing is that this salad is the epitome of clean eating. All of the ingredients are in their rawest form and brought together with a drizzle of balsamic vinegar at the end.
The first thing you'll want to do before you put it all together is cook the farro and roast the red pepper. Both of which are easy-peasy. If you're unfamiliar with farro, it's one of those ancient grains that are all the rage right now but aside from that it's also full of fiber and considered a "smart carb". It cooks up like rice and is ready in about 30 minutes. Just take 1 cup of raw farro and add it to 3 cups chicken stock. You can easily substitute water or vegetable stock. Simmer for 30 minutes or until all the liquid is absorbed.
While that's cooking, preheat your oven to 450°. Chop in half and seed a red bell pepper, place on a sheet pan lined with foil and drizzle the tops with olive oil. Roast in the oven for about 30 minutes. This can vary per pepper but you want the skins to become bubbly and charred which makes them easy to peel. When they've cooled, remove the skins and chop. If you'd prefer to skip this all together, you can buy the pre-roasted version in the jar.
Once the red pepper and farro have cooled completely, mix everything together except the balsamic and goat cheese. Those should be individually mixed in with the goat cheese going last since it is so delicate. This salad can be made ahead of time and does very well for several days in the fridge thanks to the durability of the kale. It makes for the perfect lunch at work, too!
Mix together the kale, farro, roasted red pepper, artichoke hearts, walnuts and dried cranberries. Add the balasmic vinegar and mix. Add the goat cheese and gently mix together. Chill before serving. Refrigerate up to 3 days.
View printable recipe here
Hey there -
I'm Bri! Lover of food, wine, and photography that is currently traveling with my professional bass fishing husband along with our cantankerous rottie, Kigen. When not traveling you can find me living the lake life off the shores of Lake Mille Lacs in Isle, MN. Pour a drink, pull up a chair and join me as I journey across the country documenting it all along the way!