Kale, Arugula, and Farro Salad

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Picture from medinsteadofmeds.com

This simple salad is creamy, crunchy, and packed with flavor. Kale gives this salad hearty bulk while the arugula provides a light peppery flavor to the background. Farro, an ancient grain with a slightly nutty and chewy texture, provides the salad with a contrast of texture and filling whole grains. Creamy feta and crunchy almonds round out the salad to perfection. Top with a simple, homemade Citrus Salad Dressing to bring all the flavors together. 

Tip: Cook the farro to yield about 2 cups cooked. This is about 3/4 cups dry farro. Try cooking the farro using the pasta method. Rinse uncooked farro and add to a large pot. Add water to cover the farro plus about 3 or 4 inches. This is more water than the faro will absorb. Cook for about 45 to 55 minutes, or until tender. Then drain as you would pasta.

Serves: 8
Serving size: 1/8 of recipe
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes


  • 2 cups cooked farro 
  • 1 bunch kale
  • 1 box (5 ounces) arugula
  • 1/2 cup sliced almonds, toasted 
  • 3 ounces feta cheese, crumbled

Citrus Salad Dressing

  • 3 lemons, juiced
  • 6 tablespoons olive oil
  • Salt and pepper to taste


  1. Cook farro according to package directions to yield 2 cups of cooked grain.
  2. Once cooked, chill farro. 
  3. Wash and remove ribs from kale.
  4. Chiffonade kale into small strips.
  5. Combine the farro, kale, and arugula. 
  6. Dress with Citrus Salad Dressing.
  7. Top with almonds and feta. 

Nutrition Information per Serving

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