Such a simple and filling salad, wow! For a gluten-free version, substitute quinoa for farro. Want a lower-carb version? Omit the farro and add more kale!

Kale Salad With Farro, Golden Raisins and Walnuts [Vegan]


Cooking Time




  • 1 1/4 cups farro (uncooked)
  • sea salt
  • 4 large leaves kale, de-stemmed and finely chopped
  • 1 cup walnuts
  • 2 1/2 cups pitted green olives, preferably Castelvetrano, chopped
  • 4 scallions, white and light green parts only, finely chopped
  • 1/4 cup chives, chopped
  • 1/2 cup golden raisins
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon agave or maple syrup


  1. Preheat the oven to 375°F.
  2. In a medium saucepan, combine the farro with 4 cups of water and 1/2 teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and spread it on a baking sheet to cool.
  3. Massage chopped kale with a drizzle of olive oil and set aside.
  4. Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.
  5. In a large bowl, combine the cooled farro, kale, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice, agave syrup and season with sea salt as needed.
  6. Toss until well combined, serve at room temperature and enjoy!

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