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+ servings
Toasted Farro Salad with Kale and Figs
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

A nutty toasted farro salad featuring al dente farro tossed with massaged kale, ruby-hued fresh figs, creamy goat cheese crumbles, and fresh parsley.

Recipe Type: Salad
Keyword: farro
Makes: 4 servings
Author: Elizabeth Stark
  • 2 1/2 tablespoons extra virgin olive oil, plus more to taste
  • 1 red onion, sliced thin
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons sea salt, divided
  • 1/2 bunch lacinato kale, stems removed and chopped
  • 3/4 cup farro
  • zest and juice of 1 lemon (about 2 tablespoons juice)
  • 1 tablespoon honey
  • 1/4 cup minced parsley
  • 1 pound figs, stems trimmed and halved or quartered
  • 4 ounces goat milk chèvre, crumbled
  1. Heat 2 tablespoons olive oil in a medium-sized saucepan over medium heat. When oil is fragrant and glistening, add the onion, 1/4 teaspoon sea salt, and red pepper. Sauté, stirring often, 15 minutes, or until the edges have crisped and onions are supple. Edge heat down slightly if needed.
  2. Meanwhile, set kale in a large bowl (you'll want room to toss things). Drizzle in 1/2 tablespoon olive oil and sprinkle with 1/4 teaspoon sea salt. Massage leaves with fingertips for about a minute. Set aside.
  3. Spoon onions out of saucepan, taking care to leave to the oil behind. Set onions aside. Add farro to the saucepan, and toast, stirring constantly, until farro is just toasted and fragrant, 3 – 5 minutes. Pour in enough water to cover farro by 2 inches and bring to a boil. When water boils, stir in 1 teaspoon sea salt, and turn heat down to a bubbly simmer. Cook 20 – 25 minutes, or until farro is al dente. Strain and rinse with cold water.

  4. Toss cooked farro and onions with massaged kale. Add lemon zest, lemon juice, and honey, and toss. Add sea salt to taste.

  5. When ready to serve, tuck figs throughout salad or arrange on a platter. Top with crumbled cheese, parsley, a tiny pinch sea salt, and if desired, a drizzle of olive oil.