Winter Farro and Kale Salad Recipe – Bright, Hearty, Delicious

Winter Farro and Kale Salad is the comfort-meets-clean kind of dish your body craves once the cozy socks come out and the chill starts creeping into your bones. It’s that magical balance of hearty and wholesome—packed with fiber-rich farro, roasted broccoli and onions, bright kale, and sweet little bursts of pomegranate that remind you there’s still joy to be found in January. Oh, and let’s not forget the garlic citrus dressing that ties everything together with a zippy little bow.

Whether you’re meal-prepping for the week, feeding a picky eater who side-eyes all things green, or just trying to eat something that feels like a hug from the inside out, this Winter Farro and Kale Salad has your back. Bonus: it’s vegan, easy to prep, and—hello—actually tastes great cold, which makes it a lunchbox hero. Winter Farro and Kale Salad isn’t just a salad. It’s a full-on moment.

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What is Winter Farro and Kale Salad?

Winter Farro and Kale Salad is like the cold-weather version of your favorite summer grain bowl—but heartier, cozier, and just a little more grounded (kind of like you after surviving another holiday season). The salad starts with farro, an ancient grain that’s nutty, chewy, and super satisfying. Then you’ve got kale, which gets massaged until tender and vibrant. Add in roasted broccoli and red onion for warmth and depth, chickpeas for protein, pomegranate seeds for a touch of brightness, and crunchy pepitas because texture is everything.

And don’t even think about skipping the garlic citrus dressing—it’s tangy, garlicky, a little sweet from maple syrup, and full of zing from fresh lemon zest. This salad brings together so many layers of flavor, it’s practically a scarf for your taste buds. It’s especially great for winter because it’s hearty enough to be a meal on its own and makes use of cold-season produce. Best part? It holds up like a champ in the fridge.

Reasons to Try Winter Farro and Kale Salad

There are about 97 reasons to love Winter Farro and Kale Salad, but we’ll start with just a few. First off, it’s satisfying. Like, actually fill-you-up-and-make-you-happy satisfying. Thanks to the combo of protein, fiber, and healthy fats, you won’t be prowling the pantry an hour later. It’s also meal-prep gold. Make a big batch on Sunday and enjoy flavorful, grab-and-go lunches all week. Plus, it holds up beautifully in the fridge, which means no soggy salad sadness.

Then there’s the flavor factor—roasted veggies + garlic-lemon dressing + bursts of sweet pomegranate? Yes please. It also hits the healthy checkboxes without tasting like “diet food.” And if you’re juggling work, errands, and life (so…all of us), this recipe is proof that fast and fresh aren’t mutually exclusive. You can even check out other crowd-pleasing, prep-friendly meals like our One Pan Healthy Ground Beef Pasta for more midweek win inspiration.

Ingredients Needed to Make Winter Farro and Kale Salad

• 1 cup dry farro
• 1 head of broccoli, cut into 1-inch florets
• 1 small red onion, roughly chopped
• 1/2 tbsp avocado oil (or another high-heat neutral oil)
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 2–3 cups kale, destemmed and roughly chopped
• 1/4 cup pomegranate seeds
• 1/4 cup pepitas
• 1 (15 oz) can of chickpeas, rinsed and drained
• Salt and pepper to taste

Garlic Citrus Dressing

• 1 large clove garlic, crushed
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• Juice and zest of 1 lemon
• 2 tsp maple syrup
• 1/4 tsp red pepper flakes (optional)
• 1 tsp dried oregano

Instructions to Make Winter Farro and Kale Salad – Step by Step

Step 1: Cook the Farro to Perfect Chewiness

Let’s start by giving farro the stage it deserves. Fill a large saucepan with water and add a generous pinch of salt—think pasta water salty. Bring it to a boil, then pour in your farro. Cook it uncovered for about 15 to 17 minutes. Farro should be al dente, chewy with a slight bite—like that one friend who’s tough but lovable. Taste a grain toward the end to check if it’s cooked to your liking. Once it’s ready, drain it in a sieve and spread it out on a parchment-lined baking tray. This helps it cool quickly and prevents it from turning into a sticky blob. Pro tip: if you want to infuse more flavor, try boiling the farro with an onion half or a bay leaf. You can also swap the farro for a gluten-free grain like wild rice if needed—check out our Rainbow Orzo Salad for other creative grain bowl inspo.

Step 2: Roast the Broccoli and Onions for Flavor Depth

Preheat your oven to 400°F. On a lined baking sheet, spread out your chopped broccoli and red onion. Drizzle with avocado oil, then sprinkle on the cumin, coriander, smoked paprika, dried basil, thyme, and a pinch of salt. Toss everything together right on the pan (less dishes = more joy) until evenly coated. Roast for about 15 minutes, or until the broccoli has crispy edges and the onions have softened and caramelized a bit. Roasting veggies in winter is basically self-care, and the aroma alone is worth the effort. If you’re short on time, you could totally use pre-chopped veggies or roast a big batch ahead like we often do for Garlic Butter Orzo with Mushrooms.

Step 3: Whip Up the Garlic Citrus Dressing

In a small bowl or jar, combine the crushed garlic, olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes (if you’re into a little heat), and oregano. Stir or shake until everything’s fully mixed. Taste and adjust—add more lemon for brightness, or more maple if you like a slightly sweeter vibe. This dressing is also amazing on roasted veggies or even as a marinade, so keep that in your back pocket for other dishes.

Step 4: Massage That Kale Like It Deserves It

Add the chopped kale to a large mixing bowl and drizzle with 1-2 teaspoons of your fresh dressing. Then—yes, really—massage it with your hands for a minute or two. Kale is tough, and this step softens the leaves, making them easier to chew and way more pleasant to eat. You’ll notice the leaves darken in color and shrink a little. This is a sign of success! It also makes the kale taste less bitter. If you’re curious about how this technique transforms salad, try it with different greens in our Tex Mex Salad with Crispy Quinoa.

Step 5: Assemble and Toss with Joy

To the bowl of massaged kale, add your cooled farro, roasted veggies, chickpeas, pomegranate seeds, and pepitas. Pour in the remaining dressing and season with a pinch of salt and pepper. Give everything a generous toss until every ingredient glistens with flavor. Taste again and adjust—maybe another squeeze of lemon or a few extra pomegranate arils on top. Serve immediately or refrigerate for later. The flavors just get better as they mingle. This dish is also fantastic cold, which makes it lunchbox-friendly and perfect for work-from-home breaks when you need real food fast.

What to Serve with Winter Farro and Kale Salad

This Winter Farro and Kale Salad is a main event on its own, but it also plays well with others. If you want to keep things plant-based, pair it with a warm bowl of Creamy White Bean and Gnocchi Soup for an ultra-comforting meal. Looking for something heartier? Try it as a side to roasted chicken or a grilled sandwich. It also makes a great base—top it with a fried egg, some grilled shrimp, or leftover roasted salmon if you’re feeling fancy. Want to stick to cozy vegan vibes? Serve it alongside our Spicy Jambalaya Soup or a bowl of warm sourdough and herbed olive oil.

Key Tips for Making Winter Farro and Kale Salad

1. Don’t skip massaging the kale—it makes a world of difference in both texture and flavor.
2. Cool the farro on a tray instead of piling it in a bowl to avoid sogginess.
3. Roast the veggies at high heat so they crisp, not steam.
4. Taste everything as you go. Salt is your friend.
5. Use seasonal swaps—try roasted sweet potato, dried cranberries, or sunflower seeds.
6. Make extra dressing and use it on EVERYTHING.

Storage and Reheating Tips Winter Farro and Kale Salad

This salad is a dream when it comes to storage. Once fully assembled, you can refrigerate it in an airtight container for up to 4 days. It’s actually better the next day when the flavors have had a chance to get comfy with each other. You don’t need to reheat it, but if you’re craving something warm, pop a serving in the microwave for about 30 seconds—just enough to take the chill off. Store the dressing separately if you want to keep the kale extra crisp. Want more prep-friendly options? Don’t miss our Southwest Crockpot Chicken and Rice—another weeknight savior.

FAQs

Can I make this gluten-free?
Yep! Just sub in quinoa, millet, or wild rice for the farro. Still just as hearty.

Can I use frozen veggies?
You can, but fresh will roast better. If using frozen, pat them dry before roasting.

How do I make this salad more filling?
Add avocado, nuts, or a protein of your choice like grilled tofu or roasted chicken.

Can I meal prep this?
Absolutely. It holds up well in the fridge for up to 4 days.

Can I use a different dressing?
Sure! Try a tahini lemon or balsamic vinaigrette. Store-bought works too if you’re tight on time.

Final Thoughts

Winter Farro and Kale Salad is the kind of recipe that checks all the boxes: easy, healthy, flavorful, and flexible enough to fit whatever’s in your fridge or your schedule. It’s one of those “feel good” dishes that actually tastes good, too. Whether you’re trying to eat more plants, stay full until dinner, or just break up the cycle of sad desk lunches, this salad is here for it. Bookmark it, make it, love it, and don’t be surprised if it becomes part of your winter rotation. For more wholesome dishes that make real life easier, visit Nourish Well Recipes. You deserve food that fuels you—and tastes great, too.

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