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Farro, Kale & Pistachio Salad Recipe
Ben Carraoli

Farro, Kale & Pistachio Salad Recipe

I’ve been experimenting with grain-based salads lately, and let me tell you, this Farro, Kale & Pistachio Salad quickly became one of my favorites. I love how the nutty farro pairs perfectly with crunchy pistachios and fresh kale. The dressing is simple but adds a bright, tangy flavor that brings everything together.
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup farro – choose pearled farro for quicker cooking and a chewy texture
  • 1 clove garlic crushed – fresh garlic packs a punch; avoid pre-minced
  • 1 tsp Dijon mustard – adds a subtle tang and depth to the dressing
  • 1/4 cup extra virgin olive oil – opt for good quality for flavor and health benefits
  • 3 tbsp apple cider vinegar – balances the richness of olive oil with acidity
  • Salt & pepper to taste – enhances all the flavors naturally
  • 2/3 cup toasted pistachios – roasting brings out the nutty flavor
  • 1/3 cup fresh parsley chopped – adds freshness and bright green color
  • 3 stalks celery finely chopped – gives crunch and a hint of sweetness
  • 2 cups kale shredded – use fresh kale, remove stems for tenderness

Method
 

  1. In a medium pot, simmer 1 cup of farro in 5 cups of water for 25–30 minutes. You want it softened but still slightly chewy. Drain and rinse with cold water to stop cooking and cool the grains.
  2. In a small bowl, whisk together crushed garlic, Dijon mustard, olive oil, and apple cider vinegar. Season with salt and pepper to taste. This simple dressing brings a tangy, nutty flavor that complements the salad perfectly.
  3. In a large serving bowl, combine cooled farro, shredded kale, chopped parsley, celery, and toasted pistachios. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for later.

Notes

  • I like to toast the pistachios in a dry pan for 3–4 minutes to intensify their flavor.
  • Massage the kale lightly with a pinch of salt to soften it before adding to the salad.
  • I often make the dressing ahead of time; it lets the flavors meld beautifully.
  • For extra crunch, add sunflower seeds or pumpkin seeds.