Farro, Kale, and Kohlrabi Salad with Dijon-Garlic Vinaigrette

Farro, Kale, and Kohlrabi Salad with Dijon-Garlic Vinaigrette
Farro, Kale, and Kohlrabi Salad with Dijon-Garlic Vinaigrette

This Farro, Kale, and Kohlrabi Salad with Dijon-Garlic Vinaigrette is a meal in itself. You have all the nutrients needed here, and more. It is satisfying and hearty with the big pieces of toasted cashews, and the kohlrabi gives it a wonderful bite that goes beyond a simple salad. The vinaigrette is also great to use on any other salad you like.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Farro, Kale, and Kohlrabi Salad with Dijon-Garlic Vinaigrette

Farro, Kale, and Kohlrabi Salad with Dijon-Garlic Vinaigrette
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup farro, rinsed
  • 1 bunch kale
  • 1 large bulb kohlrabi
  • 2 large cloves garlic
  • 1 1/2 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1/3 cup olive oil
  • 1 1/2 teaspoon maple syrup
  • 1/2 cup raw cashews, toasted
  • Sea salt and pepper, to taste

Instructions

In a medium pot, put the farro and 3 cups of water. Bring to a boil, reduce the heat to medium-low, and simmer until tender, about 30 minutes. Drain excess water and place farro in a large salad bowl to cool.

While the farro cools, prepare the kale and kohlrabi. Remove the stem from the kale leaves  and slice the kale thinly. Peel the kohlrabi and cut into matchsticks. Put the kale and the kohlrabi in the salad bowl, with the farro. Add the toasted cashews.

Now, make the vinaigrette. Mince the garlic. Add a generous sprinkle of salt and mash with a fork, until a paste forms. Place in a small bowl and add the Dijon, lemon juice, olive oil, and maple syrup. Season with sea salt and pepper, to taste. Whisk vigorously.

When ready to serve, season the salad with the vinaigrette and serve as a main course, in shallow bowls. Bon appétit!

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Salade de farro avec kale, chou-rave et vinaigrette Dijon et ail

Farro, Kale, and Kohlrabi Salad with Dijon-Garlic Vinaigrette
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 tasse de farro, rincé
  • 1 botte de chou kale
  • 1 bulbe de chou-rave
  • 2 gousses d’ail, émincées
  • 1 1/2 c. à thé de moutarde Dijon
  • 2 c. à soupe de jus citron
  • 1/3 tasse d’huile d’olive
  • 1 1/2 c. à thé de sirop d’érable
  • 1/2 tasse de noix de cajou brutes, rôties
  • Sel de mer et poivre, au goût

Instructions

Dans une casserole moyenne, combiner le farro et 3 tasses d’eau. Porter à ébullition, réduire le feu à moyen-bas, et laisser mijoter jusqu’à ce que le farro soit tendre, environ 30 minutes. Égoutter, placer dans un grand bol à salade et laisser refroidir.

Pendant ce temps, préparer le chou kale et le chou-rave. Retirer les queues du chou kale et couper les feuilles en fines lanières. Peler le chou-rave et couper en minces juliennes. Ajouter au bol à salade. Ajouter les noix de cajou et bien mélanger.

Pour faire la vinaigrette, placer l’ail sur une planche à découper et ajouter une pincée de sel. Piler avec une fourchette jusqu’à l’obtention d’une pâte.  Placer dans un petit bol et ajouter la moutarde de Dijon, le jus de citron, l’huile d’olive et le sirop d’érable. Fouetter. Assaisonner au goût de sel de mer et de poivre. Au moment de servir, ajouter la vinaigrette au bol à salade et bien mélanger. Bon appétit!

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Farro and Bean Bowl with Maple-Dijon Vinaigrette

Farro and Bean Bowl with Maple-Dijon Vinaigrette
Farro and Bean Bowl with Maple-Dijon Vinaigrette

It might still be 100 degrees in sunny Arizona, but that doesn’t prevent me from developing fall-flavored recipes for you folks in the northern states. This Farro and Bean Bowl with Maple-Dijon Vinaigrette is all you can ask for on a cool fall night. It can be served warm or at room temperature, it is sweet and savory, and packs a great amount of protein and nutrients. This bowl requires few ingredients (which can be adapted to the seasons) and the vinaigrette is finger-licking-good. The kids asked for seconds on this one, and that makes it always a winner. Again I had Chinese long beans, which are in season now in Arizona, but feel free to use regular green beans or even French beans for your farro bowl.

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Farro and Bean Bowl with Maple-Dijon Vinaigrette

Farro and Bean Bowl with Maple-Dijon Vinaigrette
  • Author: Karine K

Ingredients

Scale

For the Bowl:

  • 1 cup farro, cooked according to package directions
  • 2 teaspoons grapeseed oil
  • 3 cups green beans, washed, trimmed, and cut in 1-inch lengths
  • 1 cup red bell pepper, washed, cored and seeded, and diced
  • 1 large shallot, diced
  • 1/3 cup toasted pecan halves
  • Sea salt and pepper, to taste

For the Vinaigrette:

  • 2 large garlic cloves, crushed and mashed with salt (you can go easier on the garlic, but you know me!)
  • 1 tablespoon lemon juice
  • 4 teaspoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/3 cup grapeseed oil
  • Sea salt and pepper, to taste

Instructions

For the bowl, once your farro is cooked according to package directions, set aside. Heat the grapeseed oil in a large skillet over medium heat. Add the green beans, bell pepper, and shallot, season to taste with salt and pepper, and sauté until just tender, about 4-5 minutes (alternatively, you can lower the heat and let the vegetables caramelized slowly).

While the vegetables are cooking, make the vinaigrette. Combine all the ingredients in a small bowl and whisk. Add the farro to the vegetables once they are done, as well as the vinaigrette. Mix well, serve in bowls, and top with some toasted pecans. Bon appétit!

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Bol au farro et haricots verts avec vinaigrette érable et Dijon

Farro and Bean Bowl with Maple-Dijon Vinaigrette
  • Author: Karine K

Ingredients

Scale

Pour le bol au farro:

  • 1 tasse de farro, cuit selon les directives sur l’emballage
  • 2 c. à thé d’huile de pépin de raisin
  • 3 tasses de haricots verts, lavés, parés et coupés en bâtonnets de 1 pouce
  • 1 poivron rouge, épépiné, les graines enlevées et coupé en dés
  • 1 grosse échalote française, en dés
  • 1/3 tasse de pacanes, rôties
  • Sel de mer et poivre, au goût

Pour la vinaigrette:

  • 2 gousses d’ail, mises en purée avec du sel
  • 1 c. à soupe de jus de citron frais
  • 4 c. à thé de sirop d’érable pur
  • 1 c. à thé de moutarde de Dijon
  • 1/3 tasse d’huile de pépin de raison (ou d’olive)
  • Sel de mer et poivre, au goût

Instructions

Pour le bol: une fois le farro cuit, chauffer l’huile dans une grande poêle, à feu moyen. Ajouter les haricots verts, le poivron rouge et l’échalote. Assaisonner de sel de mer et de poivre, au goût, et faire revenir pendant 4 à 5 minutes.

Pendant la cuisson des légumes, faire la vinaigrette. Combiner tous les ingrédients dans un petit bol et fouetter. Ajouter le farro aux légumes. Transférer le tout dans un grand bol. Ajouter la vinaigrette, bien mélanger. Servir garni des pacanes rôties. Bon appétit!

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Sweet Potato and Farro Bowl

Sweet Potato and Farro Bowl
Sweet Potato and Farro Bowl

Last night, we had these Sweet Potato and Farro Bowls for dinner. We are still talking about it. They were so refreshing, crisp and pretty, but also complete and filling. You can adapt the bowl to the seasons and to your tastes. I decided to add the white nectarine yesterday, because that’s what I had on hand. You could use spinach instead of kale, and barley instead of farro. Your bowl, your call.

Farro, an Italian food composed of the grains of certain wheat species, can be eaten plain, but is usually added to salads or soups. It is one of my favorites because of its crunchiness. If you can’t find it, feel free to use any other grain you like.

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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Sweet Potato and Farro Bowl

Sweet Potato and Farro Bowl
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup farro
  • 1 1/2 pound sweet potato, cut into 1-inch cubes
  • 2 tablespoons olive oil, plus more for drizzling
  • 3 teaspoons sumac
  • Salt and pepper to taste
  • 1 bunch Lacinato kale, ribs removed and torn into bite-size pieces
  • 1 red onion, sliced thinly
  • 3 tablespoons red wine vinegar
  • 3 tablespoons maple syrup
  • Juice of 1 lemon
  • 1 nectarine, peach, pear, or apple
  • 1 avocado (optional)
  • Garnishes: Mint, basil, cilantro, or any other herb you love

Instructions

Preheat oven to 450˚. In a large mixing bowl, mix the potatoes, the 2 tablespoons olive oil, the sumac and salt and pepper to taste. Mix well until all the potatoes are coated. Place in the oven and roast for about 30 minutes, turning them over about halfway.

While the potatoes are roasting, cook the farro according to the package instructions, in a large pot.

While the farro is cooking and the potatoes are roasting, pickle the onion. In a small saucepan, mix the onion, vinegar, maple syrup and 3/4 cup water. Cook over medium heat for 6 minutes, swirling the pan occasionally. Remove from the heat and set aside.

Once the farro is cooked, drain the excess water and return the farro to the pot. Add the kale, drizzle with olive oil, season with salt and pepper and mix well. Drain the liquid from the pickled onion, add to the pot of farro and kale. Add the sweet potatoes, and add the lemon juice. Check for seasonings. Spoon into shallow bowls and add the fruit, avocado, if desired, and herbs on the side.  Bon appétit!

Keywords: sweet potato, bowl, farro

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Bol de patates douces et farro

Sweet Potato and Farro Bowl
  • Author: Karine K

Ingredients

Scale
  • 1 tasse de farro
  • 1 1/2 livre de patates douces, coupées en cubes de 1 pouce (2,5 cm)
  • 2 c. à soupe d’huile d’olive oil, et un trait pour arroser
  • 3 c. à thé de sumac
  • Sel de mer et poivre, au goût
  • 1 botte de chou kale lacinato, haché
  • 1 oignon rouge, tranché finement
  • 3 c. à soupe de vinaigre de vin rouge
  • 3 c. à soupe de sirop d’érable
  • Jus de 1 citron
  • 1 nectarine, pêche, poire, ou pomme (selon la saison)
  • 1 avocat (en option)
  • Garnitures: menthe, basilic, coriandre, ou toute herbe préférée

Instructions

Préchauffer le four à 450˚. Dans un grand bol à mélanger, déposer les patates douces, l’huile d’olive, le sumac, et le sel de mer et le poivre, au goût. Bien mélanger. Placer sur une tôle de cuisson et cuire au four pendant 30 minutes, en retournant à mi-cuisson.

Pendant que les patates cuisent, cuire le farro selon les directives sur l’emballage.

Pendant la cuisson du farro, placer l’oignon, le vinaigre, le sirop d’érable et 3/4 de tasse d’eau dans une petite casserole. Cuire à feu moyen pendant 6 minutes, en remuant de temps à autre. Retirer du feu et réserver.

Une fois le farro cuit, égoutter et retourner dans la casserole. Ajouter le chou kale, arroser d’un trait d’huile d’olive, assaisonner, au goût, de sel de mer et de poivre, et bien mélanger. Égoutter les oignons et ajouter à la casserole. Ajouter les patates douces, une fois cuites, et le jus de citron. Goûter et ajuster les assaisonnements, si nécessaire. Servir garni d’un fruit, au choix, d’herbes au chois, et d’avocat, si désiré. Bon appétit!

Keywords: patates douces, bol santé, farro

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