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