Dinner

Manchego Apple Kale Farro Salad Recipe

Bylina moretti November 4, 2025November 4, 2025

Introduction

This Manchego Apple Kale Farro Salad is a delightful blend of hearty grains, crisp apples, and tangy dressing. With crunchy pecan and pumpkin seed topping, it makes a perfect nutritious meal or side dish for any occasion.

A white plate filled with a fresh salad arranged in several layers: the bottom layer is dark green kale leaves with a textured, wrinkled look, mixed with small slices of red and white apple pieces scattered evenly, then there are thin slices of light purple onion mixed throughout. On top, there is a layer of toasted nuts and seeds like pecans and pumpkin seeds that add a rich brown and green crunchy texture. Thin white strips of shredded cheese are spread across the salad, adding a light contrast. Around the plate, some nuts and seeds are scattered on a white marbled surface, with two small white bowls nearby—one with shredded cheese and the other with ground black pepper. A wooden salad spoon and fork rest beside the plate on the marble surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 to 2 tablespoons pure maple syrup
1 teaspoon Dijon mustard
1 garlic clove, finely minced or grated
½ teaspoon kosher salt
Freshly ground black pepper
3 cups filtered water
¾ cup farro, rinsed and drained
½ teaspoon kosher salt (for cooking farro)
6 to 8 cups chopped Tuscan kale
½ small to medium red onion, thinly sliced
1 large (or 2 medium) Honeycrisp apple, cored and diced
½ cup dried cranberries (or chopped pitted Medjool dates)
3 to 4 ounces aged Manchego (or Parmesan), grated
½ cup raw pecans, roughly chopped
⅓ cup raw pumpkin seeds
½ tablespoon pure maple syrup (for nut crunch)
¼ teaspoon kosher salt (for nut crunch)

Instructions

Step 1: Cook the farro by combining water, farro, and ½ teaspoon kosher salt in a medium pot over medium-high heat. Bring to a boil, then reduce to medium and simmer uncovered for 25 minutes until tender. Drain and rinse under cool water for 1 minute. Transfer farro to a large bowl.
Step 2: Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, ½ teaspoon kosher salt, and freshly ground black pepper in a medium bowl. Adjust sweetness by adding more maple syrup if desired.
Step 3: Add chopped kale and sliced red onion to the bowl with farro. Pour the dressing over and toss with tongs or clean hands for one minute to soften the kale and mix flavors. Let it marinate while preparing the nut crunch.
Step 4: Toast pecans and pumpkin seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant (3-5 minutes). Remove from heat and stir in maple syrup and ¼ teaspoon kosher salt. Cook for 30 seconds more to coat the nuts, then spread on parchment paper to cool for 5 to 10 minutes.
Step 5: Stir diced apple, dried cranberries, and grated Manchego cheese into the salad. Season with extra salt and pepper to taste. Sprinkle the cooled nut crunch over the top and toss gently. For best texture, add the nut crunch just before serving if making ahead.

Tips & Variations

Swap Manchego cheese for Parmesan or Pecorino for a different flavor profile.
Use dried Medjool dates instead of cranberries for natural sweetness.
Massage the kale with a little olive oil before mixing to soften it even more.
Replace pecans with walnuts or almonds for nutty variations.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the pecan and pumpkin seed crunch separate and add just before serving to maintain crunchiness. Reheat farro slightly if desired, but the salad is best served cold or at room temperature.

How to Serve

A large white plate holds a fresh salad with three main layers: the base layer is dark green, curly kale leaves; the middle layer is a mix of light red and white apple chunks, thinly sliced light purple onions, and small dark red dried cranberries; the top layer is a crunchy mix of toasted nuts and seeds including pumpkin seeds and chopped pecans with some light beige shredded cheese scattered over all. Around the plate, there are small white bowls with extra shredded cheese and spices, some wooden utensils, and a folded yellow cloth with black stripes on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of farro?

Yes, you can substitute farro with barley, quinoa, or brown rice. Just adjust cooking times accordingly.

How do I make the kale less bitter?

Massaging the kale with a bit of olive oil or letting it marinate in the dressing helps break down fibers and reduce bitterness, making it more tender and flavorful.