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Kale Farro Salad with Almonds and Pomegranate
Ingredients
  • 1 cup cooked farro (or sub wheat berries, bulgar wheat, quinoa, or other grain)
  • 1 bunch lacinato kale ( 8 to 10 ounces) finely chopped, about 4 to 5 cups.
  • 4 tablespoons olive oil
  • 1 garlic clove, finely minced
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
  • 1 bunch flat-leaf parsley, very finely chopped ( tender stems, OK) about 1 to 2 cups
  • ¼ cup red onion, finely chopped
  • 1 cup pomegranate seeds  (or purchase frozen)
  • ½ cup - 1 cup toasted almonds, chopped, slivered, or sliced
  • 1 tablespoon lemon juice, and more to taste
  • ½ teaspoon allspice, more to taste
  • ½ teaspoon cinnamon (optional)
  •  
  • Optional Garnish: Avocado slices for extra richness
Steps
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