Manchego Apple Kale Farro Salad Recipe
Introduction
This Manchego Apple Kale Farro Salad is a vibrant and satisfying mix of nutty farro, hearty kale, sweet apples, and tangy dressing. Topped with a crunchy pecan and pumpkin seed topping, it’s perfect for a wholesome lunch or a fresh dinner side.
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, plus extra to taste
- Freshly ground black pepper
- 3 cups filtered water
- ¾ cup farro, rinsed and drained
- 6 to 8 cups chopped Tuscan kale
- ½ small to medium red onion, thinly sliced
- 1 large (or 2 medium) Honeycrisp apples, cored and diced
- ½ cup dried cranberries (or chopped pitted Medjool dates)
- 3 to 4 ounces aged Manchego (or Parmesan cheese), grated
- ½ cup raw pecans, roughly chopped
- ⅓ cup raw pumpkin seeds
- ½ tablespoon pure maple syrup (for the nut crunch)
- ¼ teaspoon kosher salt (for the 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 heat to medium and simmer uncovered for about 25 minutes until tender. Drain and rinse with cool water, then 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 mix gently with tongs or clean hands for about 1 minute to soften the kale and distribute the dressing evenly. Let it marinate while preparing the nut crunch.
- Step 4: Heat a medium skillet over medium heat and toast pecans and pumpkin seeds, stirring frequently, until golden and fragrant (3 to 5 minutes). Turn off heat immediately, add maple syrup and salt, and stir for 30 seconds to coat. Transfer onto parchment paper to cool and cluster the nuts slightly; cool for 5 to 10 minutes.
- Step 5: Fold diced apple, dried cranberries, and grated Manchego into the kale and farro mixture. Taste and season with additional salt and pepper as needed. Sprinkle the cooled nut crunch on top and toss gently. For best texture, add nut crunch just before serving. Enjoy!
Tips & Variations
- Use Parmesan instead of Manchego if preferred, for a different but equally delicious flavor.
- If you like your salad sweeter, increase the maple syrup in the dressing gradually to suit your taste.
- Swap dried cranberries with chopped Medjool dates for a softer, chewier texture and natural sweetness.
- To keep the pecan and pumpkin seed crunch crisp, store it separately and add right before serving.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the nut crunch separate to maintain its texture and add just before serving. Leftover salad tastes great cold, but you can let it sit at room temperature for 15 minutes before eating to bring out the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another grain instead of farro?
Yes, you can substitute farro with barley, quinoa, or brown rice, though cooking times will vary.
How do I soften the kale without cooking it?
Massaging the chopped kale with dressing for about a minute helps break down its toughness and mellow the flavor without cooking.
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Manchego Apple Kale Farro Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and hearty Manchego Apple Kale Farro Salad combining the nutty texture of farro, crisp Tuscan kale, sweet honeycrisp apple, and tangy dried cranberries, all tossed in a zesty maple-dijon dressing. Enhanced with toasted pecan and pumpkin seed crunch and aged Manchego cheese, this salad balances flavors and textures for a delicious and wholesome meal or side dish.
Ingredients
Scale
Dressing
- 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, to taste
Farro
- 3 cups filtered water
- ¾ cup farro, rinsed and drained
- ½ teaspoon kosher salt
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 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, bring 3 cups of filtered water, ¾ cup rinsed farro, and ½ teaspoon kosher salt to a boil over medium-high heat. Reduce heat to medium and simmer uncovered for 25 minutes or until the farro is tender. Drain the farro in a sieve and rinse under cool water for 1 minute. Transfer the drained farro to a large bowl.
- Prepare the Dressing: In a medium bowl, whisk together ⅓ cup extra-virgin olive oil, 3 tablespoons apple cider vinegar, 1 to 2 tablespoons pure maple syrup, 1 teaspoon Dijon mustard, 1 minced garlic clove, ½ teaspoon kosher salt, and freshly ground black pepper to taste. Adjust sweetness with more maple syrup if desired.
- Toss Kale and Farro: Add 6 to 8 cups chopped Tuscan kale and ½ sliced red onion to the bowl with the farro. Pour the dressing over and use tongs or clean hands to mix well for 1 minute, allowing the kale and onions to soften and absorb flavors. Let the mixture marinate while preparing the nut crunch.
- Make the Pecan and Pumpkin Seed Crunch: Heat a medium skillet over medium heat. Add ½ cup roughly chopped raw pecans and ⅓ cup raw pumpkin seeds. Toast while stirring frequently for 3 to 5 minutes until golden brown and fragrant. Turn off the heat, immediately add ½ tablespoon maple syrup and ¼ teaspoon kosher salt, and stir for 30 seconds to coat. Transfer the mixture to parchment paper to cool for 5 to 10 minutes; nuts may clump slightly.
- Combine Salad Ingredients: To the marinated kale and farro, add the diced honeycrisp apple, ½ cup dried cranberries, and 3 to 4 ounces grated aged Manchego cheese. Gently toss to combine. Season with extra salt and pepper as needed. Just before serving, sprinkle the pecan and pumpkin seed crunch on top and toss lightly to maintain crunchiness. Serve immediately for best texture and flavor.
Notes
- To keep the pecan and pumpkin seed crunch crispy, add it just before serving if preparing the salad in advance.
- Substitute dried cranberries with chopped pitted Medjool dates for a different flavor profile.
- If Manchego cheese is unavailable, Parmesan cheese is a suitable alternative.
- Massage the kale gently after dressing to soften the leaves and enhance flavor absorption.
- Use honeycrisp apples for their sweetness and crisp texture; other sweet-tart apples can be substituted.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: kale salad, farro salad, Manchego cheese, apple salad, healthy salad, pecan pumpkin seed crunch, autumn salad
