Farro salad

Kale, farrO, charred onions and red pear salad by Clare Johnson

Everyone loves a delicious, hearty salad. The combination of farro, kale, a sweet red pepper and simple vinaigrette makes this an easy salad for any style of dinner.  

For roughly six servings, you'll need the following ingredients: one bunch of kale, one cup of dry farro, red pear, yellow onion, pepitas plus olive oil, lemon, garlic and honey for the vinaigrette. 

The key to an enjoyable salad is to massage the kale! Kale is a fibrous leafy green which makes it much harder to chew. Massaging the kale transforms the tough, somewhat bitter leaves into a sweet and delicate bowl of greens. Wash and de-stem the kale and tear it into bite-sized pieces.  In a medium bowl, combine the kale, a squeeze of lemon, sea salt and a dash of olive oil (for taste) and gentle rub the leaves. As you rub the leaves, you notice them becoming softer and turning a brighter green. Massage the kale for 3-5 minutes and then place it on the side. 

Next, set the oven to 425 degrees. While the oven is warming up, cook the farro based on the packet instructions. Once the oven is warm, slice the onions the spread them on out in a pan with parchment paper. Toss them in olive oil and roast them until golden brown (about 20 minutes). 

Once all the ingredients are prepared, mix them with the chopped pear and pepitas in a large mixing bowl. Top the salad with our go-to vinaigrette: 1/2 cup olive oil, 1/2 squeezed lemon, 1-3 garlic cloves, honey, salt and pepper to taste. 

When you're ready to serve, slice fresh parmesan, mix and enjoy!