Farro, Kale and Olive Salad with Citrus Vinaigrette | Vanilla And Bean

Farro, Kale and Olive Salad

A powerhouse of superfood and fiber, this salad is easy to make and full of texture! Creamy, crunchy, and chewy with notes of citrus. Make ahead for several days of a ready-made lunch. Optionally Vegan and Gluten Free.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 -8 Servings
Calories 303kcal
Author Vanilla And Bean


For the Salad:

  • 1 C Farro or Wheat Berries *See Note for GF Option
  • 3-3 1/2 C Water
  • 1/4 tsp Sea Salt
  • 1/2 C Walnuts
  • 6 oz California Green Olives canned, drained and pitted (I buy pre-pitted)
  • 1/4 C Flat Leaf Parsley rough chopped
  • 1 Bunch of Lacinato Kale about 15 stems
  • 1/2 C Feta crumbled or diced (optional)
  • Ground Pepper to taste

For the Dressing:

  • 2 Tbs Olive Oil I use California Olive Ranch
  • 1 tsp Small Orange zested, about 1
  • 1 tsp Lemon zested, about 1
  • 2 Tbs Fresh-Squeezed Orange Juice 1 small orange, I used a mandarine
  • 1 Tbs Fresh-Squeezed Lemon Juice about 1/2 a lemon
  • 1 tsp Stone Ground Mustard
  • 1/4 tsp Sea Salt

For Garnish:

  • Wedges of orange and lemon for squeezing over salad.


For the Salad:

  • Preheat oven to 350F. Meanwhile, rinse the farro or wheat berries under running water. In a 4-quart saucepan add the farro, 3 cups of water and 1/4 tsp salt. Bring to a boil, then turn down heat to simmer for 30 minutes, uncovered. Drain off excess water. Pour into mixing bowl and cool in the refrigerator for 30 minutes, stirring every 5 minutes or so as to cool it down quickly. Alternatively, add 3 1/2 C water and wheat berries to a sauce pot, bring to a boil, turn down heat to simmer, cover and cook for 1 hour. Drain and cool in mixing bowl in fridge.
  • Toast walnuts in preheated oven for 10 minutes. Cool then rough chop. Add to mixing bowl with farro or wheat berries.
  • Slice the green olives in quarters and add to mixing bowl along with the chopped parsley.
  • Destem the kale by removing the ribs. Roll all the leaves together and chiffonade into thin 1/4" ribbons. Place the kale in a large bowl (separate from the other ingredients), pour 2 Tbs of dressing (see below) over the kale, set a timer for 2 minutes, and massage the kale. This technique tenderizes the leaves. Add to the mixing bowl with all the other ingredients.
  • Add the feta to the mixing bowl.
  • Combine all the ingredients, mixing throughly, adding dressing every few stirs until all the ingredients are throughly mixed. Taste for seasoning adjustment.
  • Set a bowl of orange and lemon wedges along side the salad for juicing to enjoy extra citrus flavor.
  • Store in a lidded container for up to three days.

For the Dressing:

  • Add olive oil, zest, orange and lemon juice, mustard and salt to a small bowl. Whisk until emulsified.


GF Option: This salad is delicious with short-grain brown rice. Use same amount as indicated above for farro and wheat berries and prepare as indicated on package.


Calories: 303kcal | Carbohydrates: 30g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 797mg | Potassium: 190mg | Fiber: 7g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 1mg