I created a light and healthy farro salad with roasted squash, tart cranberries, and bright herbs that makes a standout Light Thanksgiving Sides addition to your holiday table.

Jump to Recipe

I always bring this Festive Fall Farro Salad when I want something lighter after endless pies. I toss chopped kale into the bowl and crumble tangy goat cheese on top, the texture is kind of perfect, crunchy and creamy at once.

It’s simple but not boring, honestly I’ve put it in my Fall Farro Recipes lineup and people keep asking for seconds. Could this be the Best Salad For Thanksgiving Dinner?

Maybe. Either way it’s a bright, welcome counterpoint to heavy plates and something I actually look forward to eating the next day.

Ingredients

Print Recipe (No Advertisments)

Farro: Chewy whole grain lots of fiber and some protein, keeps you full longer.
Kale: Leafy green packed with vitamins A, C, K and fiber, slightly bitter.
Cranberries: Tart dried berries, add sweet and sour notes, offers antioxidants.
Pecans: And crunchy nuts, healthy fats and protein, toasted they taste even better.
Goat cheese: Creamy, tangy cheese, gives richness and a salty balance to salad.
Olive oil: Heart healthy monounsaturated fats, smooth mouthfeel that ties flavors together.
Shallot: Mild onion flavor, adds sweet pungency without overpowering the salad.
Apple cider vinegar: Bright acidic kick, cuts richness and brings a pleasant tang.

Ingredient Quantities

1 cup pearled farro (about 200 g)

3 cups low sodium vegetable or chicken broth or water

4 to 5 cups chopped kale, stems removed

1/2 cup dried cranberries (craisins)

3/4 cup pecans, roughly chopped (preferably toasted)

4 oz goat cheese, crumbled

1 small shallot

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon maple syrup or honey

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley (optional)

How to Make this

Print Recipe (No Advertisments)

1. Rinse 1 cup pearled farro under cold water, then combine with 3 cups low sodium vegetable or chicken broth or water in a pot, bring to a boil, reduce heat and simmer 15 to 20 minutes until tender but still chewy, drain any excess and fluff with a fork, using broth gives more flavor.

2. While farro cooks, roughly chop 4 to 5 cups kale, remove thick stems, and finely mince 1 small shallot.

3. Toast 3 fourths cup pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, shaking the pan so they dont burn, then roughly chop and set aside.

4. Make the dressing by whisking together 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup or honey, 1 half teaspoon kosher salt and 1 quarter teaspoon freshly ground black pepper with the minced shallot, taste and adjust salt or sweetness.

5. Put the chopped kale in a large bowl and pour about 2 to 3 tablespoons of the dressing over it, then massage the kale with your hands for 1 to 2 minutes until it softens and darkens, this mellows the bitterness and makes it easier to eat.

6. Add the warm farro to the bowl with the massaged kale along with 1 half cup dried cranberries and most of the toasted pecans, toss with the remaining dressing so everything is coated.

7. Crumble 4 ounces goat cheese over the salad and fold gently so you keep some blobs for texture, stir in 2 tablespoons chopped fresh parsley if using, reserve a little goat cheese and a few pecans for topping.

8. Taste and season with more kosher salt and freshly ground black pepper if needed, let the salad sit 10 minutes so flavors meld or serve right away at room temperature.

9. Store leftovers in an airtight container in the fridge for up to 3 days, if the salad dries out add a splash more olive oil or vinegar before serving.

Equipment Needed

1. Medium saucepan with lid — for cooking the farro
2. Fine-mesh sieve or colander — to rinse and drain the farro
3. Large mixing bowl — for massaging kale and tossing the salad
4. Cutting board — for chopping kale, shallot and parsley
5. Chef’s knife — for chopping and mincing
6. Dry skillet — to toast the pecans
7. Measuring cups and spoons — for broth, oil, vinegar and seasonings
8. Whisk and fork — whisk the dressing, fork to fluff the farro
9. Airtight container — store leftovers in the fridge

FAQ

Q: How long do I cook pearled farro and what liquid ratio should I use? A: Use about 3 cups broth or water for 1 cup pearled farro, simmer gently 20 to 30 minutes until tender but still slightly chewy, drain any extra liquid and fluff with a fork.

Q: Can I make the salad ahead? A: Yes, cook the farro and toast nuts a day ahead, keep dressing and kale separate, then toss everything together 15 to 30 minutes before serving so the kale softens but the salad still feels fresh.

Q: My kale is too tough, any tricks? A: Massage the chopped kale with a little salt and 1 tablespoon of the dressing or olive oil for 1 to 2 minutes until it darkens and softens, or let it sit dressed for 10 to 15 minutes to mellow out.

Q: What if someone needs a substitution for goat cheese, pecans, or cranberries? A: Goat cheese swaps for feta or ricotta, or omit for a vegan salad and add toasted pumpkin or sunflower seeds; pecans = walnuts or almonds; dried cherries or pomegranate seeds work instead of cranberries.

Q: Is farro gluten free? A: No, farro contains gluten. For a gluten free version use quinoa, millet, or buckwheat groats and adjust cooking times accordingly.

Q: My salad seems dry after resting, how do I fix it? A: Add a splash more apple cider vinegar or lemon, a drizzle of olive oil, or warm the farro and toss again so it reabsorbs the dressing; taste and adjust salt and sweetness as needed.

Festive Fall Farro Salad With Kale, Cranberries, Pecans & Goat Cheese Recipe Substitutions and Variations

Pearled farro: swap with hulled barley for the same chewy bite, or use quinoa if you need gluten free, quinoa cooks quicker and is fluffier so watch the time.
Kale: baby spinach, Swiss chard or collard greens all work, spinach wilts fast so stir it in at the end.
Pecans: walnuts or toasted almonds are great straight swaps, pepitas give a nice crunch if you want nut free.
Goat cheese: crumbled feta or ricotta salata give similar tang, or try soft cream cheese for a milder, creamier result.

Pro Tips

– Toast the pecans but dont walk away, they go from perfect to burnt in seconds. Once theyre fragrant dump them on a plate to stop the carryover cooking, then chop coarsely so you get big crunchy bites not dust.

– Warm farro = better flavor and texture. Toss the hot farro into the kale so it soaks up the dressing and helps the leaves relax, but if youre prepping ahead keep the dressing or some of the warm grain separate or the salad will get limp.

– If you hate super chewy kale, massage it with a little of the dressing longer than you think, about 2 minutes, or quickly blanch for 20 to 30 seconds and shock in ice water. Either way a little acid and salt early makes the kale way more pleasant.

– Save some goat cheese and pecans to sprinkle on top right before serving for contrast, and add a teaspoon of lemon zest to the dressing if it tastes flat. Always taste and tweak salt or sweetness last because the dried cranberries will shift the balance.

Festive Fall Farro Salad With Kale, Cranberries, Pecans & Goat Cheese Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created a light and healthy farro salad with roasted squash, tart cranberries, and bright herbs that makes a standout Light Thanksgiving Sides addition to your holiday table.

Servings

servings

Calories

590

kcal

Equipment: 1. Medium saucepan with lid — for cooking the farro
2. Fine-mesh sieve or colander — to rinse and drain the farro
3. Large mixing bowl — for massaging kale and tossing the salad
4. Cutting board — for chopping kale, shallot and parsley
5. Chef’s knife — for chopping and mincing
6. Dry skillet — to toast the pecans
7. Measuring cups and spoons — for broth, oil, vinegar and seasonings
8. Whisk and fork — whisk the dressing, fork to fluff the farro
9. Airtight container — store leftovers in the fridge

Ingredients

1 cup pearled farro (about 200 g)
3 cups low sodium vegetable or chicken broth or water
4 to 5 cups chopped kale, stems removed
1/2 cup dried cranberries (craisins)
3/4 cup pecans, roughly chopped (preferably toasted)
4 oz goat cheese, crumbled
1 small shallot
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)

Directions

Rinse 1 cup pearled farro under cold water, then combine with 3 cups low sodium vegetable or chicken broth or water in a pot, bring to a boil, reduce heat and simmer 15 to 20 minutes until tender but still chewy, drain any excess and fluff with a fork, using broth gives more flavor.
While farro cooks, roughly chop 4 to 5 cups kale, remove thick stems, and finely mince 1 small shallot.
Toast 3 fourths cup pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, shaking the pan so they dont burn, then roughly chop and set aside.
Make the dressing by whisking together 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup or honey, 1 half teaspoon kosher salt and 1 quarter teaspoon freshly ground black pepper with the minced shallot, taste and adjust salt or sweetness.
Put the chopped kale in a large bowl and pour about 2 to 3 tablespoons of the dressing over it, then massage the kale with your hands for 1 to 2 minutes until it softens and darkens, this mellows the bitterness and makes it easier to eat.
Add the warm farro to the bowl with the massaged kale along with 1 half cup dried cranberries and most of the toasted pecans, toss with the remaining dressing so everything is coated.
Crumble 4 ounces goat cheese over the salad and fold gently so you keep some blobs for texture, stir in 2 tablespoons chopped fresh parsley if using, reserve a little goat cheese and a few pecans for topping.
Taste and season with more kosher salt and freshly ground black pepper if needed, let the salad sit 10 minutes so flavors meld or serve right away at room temperature.
Store leftovers in an airtight container in the fridge for up to 3 days, if the salad dries out add a splash more olive oil or vinegar before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.