Servings: 6 Yield: 6 cups Active Time 20 mins Total Time 40 mins
1. Cook 2/3 cup farro according to package directions. Drain and let cool slightly. (You should have 2 cups.) In a large bowl, combine farro, 8 oz. chopped cooked beets, 1 bunch stemmed and shredded lacinato kale, 1 cup chopped candied walnuts, 2 Tbs. chopped fresh chives, and 1 Tbs. minced shallot. In a small bowl whisk together 3 Tbs. red wine vinegar, 1 tsp. Dijon-style mustard, 1/4 tsp. honey, 1/2 tsp. kosher salt, and freshly ground pepper to taste. While whisking constantly, add 3 Tbs. olive oil in a thin stream until combined. Add the dressing to the salad and toss to coat.
Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 329, Fat, total (g): 21, chol. (mg): 3, sat. fat (g): 3, carb. (g): 30, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 10, Trans fatty acid (g): , fiber (g): 5, sugar (g): 11, pro. (g): 8, vit. A (IU): 2919, vit. C (mg): 35, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 61, Cobalamin (Vit. B12) (µg): , sodium (mg): 160, Potassium (mg): 238, calcium (mg): 93, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.