Kale Coconut Farro Salad

This salad is another genius Heidi Swanson recipe that pairs together seemingly unusual flavors to create a dish unlike any other. I was hesitant that the coconut would overpower the kale, but after roasting in the oven it has a nice nutty flavor and slight sweetness that pairs really well with the kale and farro. I generally stick to Italian flavors when cooking kale (garlic, olive oil, red pepper flakes) but the soy-sesame dressing is really delicious and stands up nicely to the strong greens. If you like a little heat, adding a few drops of Sriracha to the dressing would add a nice kick (I’m planning on doing that next time). The grains keep it pretty filling, so this certainly works as a full meal or great potluck dish. I’d imagine that leftovers would taste good too, if you can keep any around that long.

Kale Coconut Farro Salad:

• Rinse 1 c. farro under cold water, place in a saucepan, and cover with cold water.
• Bring farro to a boil, season with salt, then lower to a simmer and cover with a lid.
• Cook farro for 25-30 minutes, or until al dente. Drain and place in a large bowl.*
• Meanwhile, whisk together 1/3 c. olive oil, 1 tsp. sesame oil, and 3 tbsp. soy sauce in a small bowl.
• Remove the center ribs of two large bunches of kale** and chop into bite-size pieces.
• Transfer kale to a large mixing bowl, add in 1 1/2 c. large flaked unsweetened coconut,*** and toss with most of the soy sauce dressing.
• Spread kale mixture onto 2 baking sheets and place in a 350F oven.
• Bake for 15 minutes, turning with a spatula once, or until coconut is nicely browned.
• Add kale mixture to the bowl of farro and pour over the remaining dressing.
• Toss to combine and serve warm.

Serves two (main course)

Serves six (side dish)

*Can be made a day ahead and kept in the fridge. Some farro brands suggest soaking the grain in cold water for several hours before boiling it.
**I used purple kale, but any variety will do.
***Must be unsweetened. If you can't find flakes, you can use unsweetened shredded coconut and reduce the amount by half.