Manchego Apple Kale Farro Salad Recipe
A vibrant and nutritious salad combining chewy farro, hearty Tuscan kale, crisp honeycrisp apple, and tangy aged Manchego cheese, all tossed in a sweet and tangy maple apple cider dressing. Finished with a crunchy pecan and pumpkin seed topping for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the dressing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 to 2 tablespoons pure maple syrup, to sweeten
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced or grated
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
For the farro
- 3 cups filtered water
- ¾ cup farro, rinsed and drained
- ½ teaspoon kosher salt
For the salad
- 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 substitute chopped pitted Medjool dates)
- 3 to 4 ounces aged Manchego cheese (or Parmesan), grated
Pecan and pumpkin seed crunch
- ½ cup raw pecans, roughly chopped
- ⅓ cup raw pumpkin seeds
- ½ tablespoon pure maple syrup
- ¼ teaspoon kosher salt
Instructions
- Cook the farro: In a medium pot, combine the 3 cups of filtered water, rinsed farro, and ½ teaspoon kosher salt. Bring to a boil over medium-high heat, then reduce to medium and simmer uncovered for 25 minutes until the farro is tender. Drain and rinse with cool water, then transfer to a large bowl.
- Prepare the dressing: In a medium bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper. Adjust sweetness by adding more maple syrup if desired.
- Toss kale and onions: Add chopped kale and thinly sliced red onions to the farro. Pour the dressing over and mix thoroughly using tongs or clean hands for about 1 minute to help break down the kale and evenly distribute flavors. Let it marinate while preparing the nut crunch.
- Make pecan and pumpkin seed crunch: Heat a medium skillet over medium heat. Add pecans and pumpkin seeds, toasting and stirring frequently for 3 to 5 minutes until golden and fragrant. Remove from heat immediately, stir in maple syrup and kosher salt to coat for 30 seconds, then transfer to parchment paper to cool and crisp up for 5 to 10 minutes.
- Assemble the salad: Add diced apples, dried cranberries, and grated Manchego cheese to the kale and farro mixture. Toss gently, then season with additional salt and pepper to taste. Sprinkle pecan and pumpkin seed crunch on top and toss again. For best texture, add the nut crunch right before serving. Enjoy!
Notes
- To keep the nuts crunchy, add the pecan and pumpkin seed mixture just before serving if preparing salad in advance.
- You can substitute Parmesan cheese if Manchego is unavailable.
- If you prefer a sweeter dressing, increase maple syrup according to taste.
- Medjool dates are a great natural sweetener alternative to dried cranberries.
- Leftover salad can be stored refrigerated for up to 2 days; add nuts fresh when serving.
Keywords: Manchego salad, kale farro salad, apple kale salad, farro salad with pecans, healthy salad, vegetarian salad
Find it online: https://foodbylina.com/manchego-apple-kale-farro-salad-recipe/
