Fall Farro Salad
Hearty, flavorful, and packed with nutrients — this Farro Kale and Feta Salad is the perfect make-ahead lunch or side dish. Featuring chewy farro, fresh kale, creamy feta, and a zesty dressing, it’s a satisfying, high-protein meal that supports a healthy metabolism.
Allison Tallman Registered Dietitian
Ready To Start?
- 1. Roast chopped squash for 25 min or until cooked through and you can spear with a fork at 350 degrees.
- 2. Cook farro if you haven't already according to instructions.
- 3. Combine all ingredients in a bowl and mix to combine.
- 4. Add protein and dressing of choice.
ingredients
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1 small squash (I used acorn,) chopped up. You can also make it easier on yourself and buy a pre-chopped squash.
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1 cup uncooked farro
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4 cups lettuce - I used a mix of kale and arugula
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2 medium apples, chopped
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1/2 cup pecans
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1/2 cup feta cheese
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Dressing of choice: I added a olive oil/lemon juice combination for a dressing but you can use what sounds best to you!
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Protein source options: I personally used 2 hard boiled eggs per serving. You could also use tuna fish, grilled chicken, tofu, white beans, or another protein source.