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Close up side angle view of kale and farro salad in a white bowl.

Easy Mediterranean Farro Salad with Mint Vinaigrette

This beautiful, healthy, and hearty Mediterranean farro salad is packed full of nutritious ingredients and bright flavors. Using quick-cook farro really helps this come together fast, making this a great weeknight dinner option.
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Prep Time:20 minutes
Cook Time:10 minutes
Course: Main Course, Salad
Cuisine: American, California, Mediterranean
Keyword: Easy, Healthy, Quick
Servings: 6

Ingredients

Salad

  • 8.8 ounces quick-cook or 10-minute farro makes 3 cups cooked farro
  • Water, for boiling farro
  • 3 cups shredded Tuscan kale ribs removed, leaves cut into thin strips
  • ½ small red onion
  • 1 cup feta crumbled
  • 1 pomegranate seeds only; about 1-2 cups
  • 1 tsp olive oil (optional for massaging kale)

Mint Vinaigrette

  • 1 cup loosely packed mint leaves
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 2 tsp maple syrup
  • ¼ to ½ tsp salt

Instructions

  • Add the farro to a pot with boiling water. Cook the farro according to the package instructions, drain off the water, then let it cool to a warm, rather than hot, temperature.
    8.8 ounces quick-cook or 10-minute farro, Water, for boiling farro
  • While the farro is cooking, add the vinaigrette ingredients to a high sided container and blend with an immersion blender until smooth. You can also use a personal blender or regular blender. If you don’t have those appliances, you can use a food processor or mince the mint finely by hand and whisk it with the other ingredients, but these methods don’t work quite as well.
    1 cup loosely packed mint leaves, ½ cup olive oil, ¼ cup lemon juice, 2 tsp maple syrup, ¼ to ½ tsp salt
  • Add the shredded kale to a bowl and drizzle it with a teaspoon of olive oil. Massage the oil into the kale for 30 seconds to tenderize it and remove some of its bitterness. You can skip this step if you like crunchy, raw kale or if your kale is shredded super finely already.
    3 cups shredded Tuscan kale, 1 tsp olive oil (optional for massaging kale)
  • Add the sliced onions, pomegranates, crumbled feta, and farro to the kale and toss everything together.
    ½ small red onion, 1 pomegranate, 1 cup feta
  • Toss the grain salad with the mint vinaigrette. You can add as much dressing or as little as you like, but note that the farro will likely soak up some of the vinaigrette.