Zesty Kale & Farro Salad with Sourdough Breadcrumbs Recipe

Kale and farro salad bursts with hearty, nutrient-packed ingredients that redefine simple greens into a vibrant culinary experience.

Mediterranean-inspired dishes rarely feel this satisfying and robust.

Ancient grains mingle beautifully with robust leafy vegetables, creating layers of complementary textures and earthy flavors.

Crisp breadcrumbs add delightful crunch and depth to this wholesome meal.

Every forkful promises a delectable blend of nutritious elements that nourish both body and palate.

Seasonal produce elevates this recipe from ordinary to extraordinary, making it perfect for casual gatherings or sophisticated lunches.

Smart home cooks appreciate how quickly such a nutritionally dense dish comes together.

gather your ingredients and let the magic begin.

What Makes This Kale & Farro Salad a Favorite

• Toss and Soften Kale Magic: Massaging the kale with dressing breaks down its tough fibers, transforming it from rough to silky smooth, creating a tender and delectable base for the salad.
• Crisp Breadcrumb Crunch: Toasting sourdough breadcrumbs in the oven delivers an irresistible golden-brown texture that adds a satisfying crispy element to every bite of the salad.
• Flavor Explosion Technique: Crushing garlic into a paste and whisking it with lemon, olive oil, and chile flakes creates a vibrant, zingy dressing that elevates the entire dish with complex, bright flavors.
• Simple Gourmet Assembly: This recipe turns humble ingredients like kale and farro into an elegant meal that feels restaurant-worthy yet can be easily prepared at home with minimal cooking skills.

What Goes into Kale & Farro Salad with Crunchy Crumbs

• Kale: Fresh and hearty green with robust flavor, choose crisp and vibrant leaves without wilting.
• Lacinato Kale, Curly Kale: Different varieties offering unique textures and mild bitter taste.

• Farro: Nutty ancient grain with high protein and fiber, choose whole grain variety.
• Sourdough Bread: Tangy bread perfect for creating crunchy breadcrumbs, select day-old bread for best results.

• Olive Oil: Rich, smooth base for dressing that adds depth and helps soften kale.
• Lemon Juice: Bright acidic component that balances and lightens the salad.
• Garlic: Pungent aromatic that provides intense flavor base, choose fresh and firm cloves.
• Pecorino Cheese: Sharp, salty sheep's milk cheese that adds rich umami notes.
• Chile Flakes: Provides gentle heat and complexity to the overall dish.
• Barberries: Tart and tiny dried berries that offer unexpected tangy burst.
• Salt, Black Pepper: Essential seasoning to enhance and balance other flavors.

Assembling a Great Kale & Farro Salad

Step 1: Prepare Kale

Remove tough stems from kale. Chop curly kale into bite-sized pieces or slice lacinato kale into thin ribbons. Rinse thoroughly in cool water using a salad spinner and dry completely. Transfer to a large mixing bowl.

Step 2: Create Zesty Dressing

• Olive oil
• Lemon juice
• Chile flakes
• Salt
• Black pepper

Whisk ingredients until well blended.

Step 3: Massage Kale

Pour dressing over kale and thoroughly mix using your hands. Add pecorino cheese and toss to coat. Let salad rest for 5 minutes to soften kale leaves.

Step 4: Cook Farro

Prepare farro according to package instructions. Drain completely. Toss with a splash of olive oil and a pinch of salt. Allow to cool to room temperature.

Step 5: Create Crispy Breadcrumbs

Preheat oven to 350°F. Spread sourdough crumbs on a baking sheet. Drizzle with olive oil and toss to coat evenly. Season with salt and pepper. Bake for 10 minutes, stirring occasionally, until golden and crisp.

Step 6: Assemble and Serve

• Cooled farro
• Toasted breadcrumbs
• Barberries
• Extra pecorino cheese

Tips to Keep Salad Fresh and Flavorful

• Massage Kale Thoroughly: Work the dressing into kale leaves with your hands to break down tough fibers and enhance tenderness, ensuring a more delicious and digestible salad.
• Choose Fresh Kale: Select crisp, vibrant green kale without yellowing edges for the best texture and flavor in your salad.
• Toast Breadcrumbs Carefully: Watch sourdough crumbs closely while baking to prevent burning, stirring occasionally for even golden-brown color and maximum crispiness.
• Use Quality Ingredients: Opt for fresh pecorino cheese and high-quality olive oil to elevate the overall taste of the salad.
• Prep Ahead Strategically: Cook farro and make breadcrumbs in advance to streamline final salad assembly and reduce day-of preparation time.

Storing and Reviving Leftover Kale & Farro Salad

• Refrigerate: Transfer salad to an airtight container and store in the refrigerator for up to 2 days. Keep breadcrumbs separate to maintain crispness.
• Separate Components: Store kale, farro, and breadcrumbs in individual containers to prevent sogginess and preserve texture.
• Revive Before Serving: Gently warm farro in microwave, refresh breadcrumbs in a 350°F oven for 3-5 minutes, and toss kale with a splash of fresh lemon juice to restore brightness.

Pairing This Salad with Mains or Light Bites

• Boost Flavor with Crisp White Wine: Pair this hearty kale and farro salad with a zesty sauvignon blanc or pinot grigio. The wine's bright acidity cuts through the richness of pecorino cheese and complements the earthy kale perfectly.
• Elevate with Mediterranean Mezze: Serve alongside small plates like hummus, grilled halloumi, and marinated olives. These Mediterranean appetizers echo the salad's Mediterranean ingredients and provide delightful texture contrasts.
• Complement with Roasted Protein: Add grilled chicken, seared salmon, or roasted lamb to transform this salad into a complete meal. The protein's warmth and seasoning will beautifully enhance the salad's complex flavors and texture.
• Create Texture Harmony with Crunchy Sides: Offer toasted pine nuts or sliced almonds as a garnish. These nuts add an extra layer of crunch that matches the sourdough breadcrumbs and provides a nutty undertone to the dish.

Flavor Boosts for Kale & Farro Salad You Can Try

• Mediterranean Marvel: Replace pecorino with crumbled feta cheese, add chopped kalamata olives, and swap barberries for sun-dried tomatoes for a Greek-inspired version.
• Nutty Harvest Blend: Incorporate toasted walnuts or almonds, replace breadcrumbs with quinoa, and add roasted butternut squash cubes for an autumnal transformation.
• Protein Power Bowl: Mix in grilled chicken or crispy chickpeas, include diced avocado, and sprinkle pumpkin seeds for extra protein and crunch.
• Spicy Southwest Spin: Add black beans, roasted corn kernels, diced jalapeños, and swap lemon juice for lime while using cotija cheese instead of pecorino.

Kale & Farro Salad with Sourdough Breadcrumbs Recipe

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4.7 from 39 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Rustic Italian-inspired kale and farro salad brings earthy grains together with crisp greens and crunchy sourdough breadcrumbs. Mediterranean flavors dance on your plate, offering a satisfying blend of nutrition and pure deliciousness.

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Ingredients

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Main Ingredients:

• 1 bunch (6 oz / 170 g) kale, thick ribs removed
• 1 cup (114 g) farro, cooked according to package instructions
• 2 slices day-old sourdough or other crusty bread, torn into coarse crumbs (about 2 cups worth)

Cheese and Seasoning:

• ½ cup (42 g) finely grated Pecorino Romano cheese, plus more to finish
• 2 garlic cloves, finely chopped
• ¼ cup (50 g) extra-virgin olive oil
• 2 tablespoons lemon juice, from 1 lemon
• 1/8 teaspoon dried chile flakes
• ¼ cup barberries

Finishing Ingredients:

• 1 tablespoon olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Prepare the kale by removing tough stems. For curly kale, tear into bite-sized pieces; for lacinato kale, stack leaves, roll into a log, and slice into thin ribbons.
2. Thoroughly wash kale in cool water using a salad spinner, ensuring leaves are completely dry. Transfer to a large mixing bowl.
3. Create a garlic paste by finely mincing or crushing garlic with a mortar and pestle until smooth and uniform.
4. Whisk together garlic paste, olive oil, lemon juice, chile flakes, salt, and black pepper in a small bowl to create a vibrant dressing.
5. Massage dressing into kale leaves using hands, ensuring even coating. Incorporate pecorino cheese and let sit for 5 minutes to soften kale’s texture.
6. Cook farro according to package instructions, drain thoroughly, and toss with a splash of olive oil and a pinch of salt. Allow to cool completely.
7. Prepare sourdough breadcrumbs by preheating oven to 350°F. Spread crumbs on a baking sheet, drizzle with olive oil, and season with salt and pepper.
8. Bake breadcrumbs for approximately 10 minutes, stirring occasionally to ensure even golden-brown crispiness. Remove and let cool.
9. Assemble the salad by layering kale in serving bowls, topping with cooled farro, crispy breadcrumbs, barberries, and an additional sprinkle of pecorino cheese.

Notes

• Massage kale with dressing to soften its tough texture and enhance flavor absorption.
• Toast sourdough breadcrumbs carefully to achieve a golden, crispy texture that adds delightful crunch.
• Allow salad to rest for at least 5 minutes after dressing to let flavors meld and kale become more tender.
• Drain farro thoroughly and cool completely to prevent soggy salad and maintain ideal grain consistency.
• Use hands for mixing to ensure even coating of ingredients and more intuitive ingredient distribution.
• Select fresh, crisp kale and high-quality sourdough bread for the most vibrant and flavorful results.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 5 g
• Sodium: 250 mg
• Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 7 g
• Protein: 12 g
• Cholesterol: 15 mg