Farro Kale Salad with Pickled Almonds and Shallots
Farro Kale Salad with Pickled Almonds and Shallots- a combo of whole grain farro, kale, and dried apricots tossed in a lemon mustard dressing. Topped with tangy pickled almonds and shallots, this salad is bursting with delicious textures and flavors! (vegan)
You would think after three years of putting my sweat and tears into this blog that I would be shouting from the rooftops so that everyone would come see it. That’s not usually the case.
I find myself hesitant to tell others that this is part of what I do for a living, mostly because it feels weird to say that I run a food blog out loud and then expect anyone to take me seriously. Still, there are times when I let it slip out. Like when I suspect people think that I’m at home sitting on my rump, letting Brandon pay all of the bills. Even if I know it’s not the truth, there’s this little defensive person on my shoulder that forces me to speak-up and tell them I’m at home taking pictures of food. Because that sounds better…?
I’m fortunate that most of those who I talk about it with are not only curious but also incredibly supportive. My coworkers have been so kind to come on here and try some of my recipes and tell me how much they loved them. It might seem like a small gesture to some, but it means the world to me to be able to share something I love with others and have it be well-received.
You could say I’m feeling especially grateful for all you that take the time to make my recipes and let me know about it. It brings me so much joy and I hope to be able to continue to do it for a long time.
So what does all of this have to with a farro kale salad? I’m getting there, I promise! ;)
When the topic of my food blog came up over conversation during lunch a few weeks ago, one of the girls I work with, who also happens to be one of the sweetest people I know, offered me a copy of one of our local grocery store’s seasonal recipe book for inspiration. I hadn’t seen it before but it didn’t take long for me to realize why she enjoyed it so much. There are a ton of fantastic recipes in it and the photography is beautiful too. If you’re local to the Bay Area, you can find it at Raley’s!
One of the first things that caught my eye was this kale salad with pickled almonds and shallots. I had never heard of pickled almonds but I was intrigued by the idea.
I know pickling can sound like a complicated process but trust when I say that it’s very easy and the result and oh-so-worth it. The almonds become tangy while still being crunchy, and provide such a unique flavor to the salad.
I made a few changes to the original recipe, using farro in place of freekah and dried apricots instead of raisins. I also changed the dressing as it called for almond oil which I don’t usually have on hand. But it sounds like it might add an interesting flavor so I’m going to keep an eye out for it the next time I make it!
The warm farro absorbs the lemony mustard dressing and pairs wonderfully with the sweet dried apricots. Top that with the tangy pickled almonds and shallots and the whole thing is a party in your mouth.
I like to prep it for healthy lunches during the week as it holds up really well in the refrigerator for a few days. It would also make a great option to serve for a spring picnic or brunch. I hope you guys love it too! <3
For the Salad
3 cups chopped lacinato kale (approx. 1 bundle)
1/2 cup chopped apricots
1 cup farro, rinsed (such as Bob’s Red Mill)
1 cup vegetable broth
For the Dressing
2 tablespoons extra virgin olive oil
juice of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
1 garlic clove, minced
pinch salt & pepper
For the Pickled Almonds and Shallots
1/2 cup thinly sliced shallots (approx. 2 shallots)
1/2 cup chopped almonds
1/2 cup apple cider vinegar
1/2 cup water
2 teaspoons organic sugar (or maple syrup, or honey if not vegan)
1 and 1/2 teaspoon salt
- In a medium saucepan, bring the vinegar and water to a simmer. Add the sugar salt and stir until dissolved. Remove from heat and transfer to a jar or bowl along with the almonds and the shallots, then chill for at least two hours.
- In the same saucepan, combine the farro with the vegetable broth and 1 cup of water. Bring to a boil then reduce heat to a simmer and cook for 30 minutes, or until tender.
- Meanwhile make the dressing by combining all of the ingredients in a large bowl and whisking together. Add the cooked farro while it’s still warm then stir together until evenly coated. Lastly, stir in the kale and apricots.
- Transfer salad to 5 separate plates or bowls then top with pickled shallots and almonds. Serve immediately or refrigerate for up to 3 days.
Adapted from Raley's Something Extra Magazine
Hi Sarah! I bought a package of farro at my health food store a couple of weeks ago, having no idea how to use it in a recipe. This salad looks amazing so I will try it out. Thanks for the recipe!
Thanks Amy! Farro is slightly chewy and so delicious. You’re going to love it! :)
I totally know what you mean about feeling a little weird telling people that you blog as part of your job. One lady I told actually thought it was some sort of pyramid scheme when I mentioned making money through ads and sponsored posts :lol: But at least blogging is becoming a little more mainstream. And we get to do something that we love :D
Yes! Having to explain how you make money is always a little awkward and I think a lot of people are like, oookkkkaaaayyy, haha! But you’re right, it’s totally worth it to be able to do something we enjoy. :)
I LOVE those plates!!
Thanks Hannah! I found them at a local antique store. I love them! :)
I’ve had my blog for three years and still uncomfortable with telling people about it. I don’t know why that is? I’ve tried getting better about opening up about it, but somehow I still like to keep it for myself like a secret life. As for this recipe, this sounds amazing! I’ve never heard of pickled almonds.
I know exactly what you mean. I think there is something vulnerable about sharing it with others in-person so it’s easier just to keep it to ourselves and the “online world”.
I used to be super weird about my blog, but eventually I had to explain why I was taking so many pictures of my lunches haha. I think it’s the whole self-promotion thing that freaks us out, like we’re afraid to tell people “go check out my work!” If I made salads as pretty as yours and took such great pictures, I’d be passing out flyers to people to make them visit my blog!
Aw, thanks Kelly! You totally hit the nail on the head. The self-promotion part of it is so hard for me. It just feels awkward!
This salad is stunning, and looks like it’s bursting with flavor and textures. You should be so so proud of Making Thyme for Health — shout it out, girlfriend!
Thanks girly! xoxo
Oh gosh I can absolutely relate to everything you said!! So much!! I still struggle daily with promoting myself (on social media, etc) – it’s just so not my thing normally (and not something I have had to do in any other job!).
But anyway, you know I loveeee farro!! I just had some last night! And now I’m mad it wasn’t this salad – I love the combo of flavors going on here!
Yes, you and I are a lot alike in that way. :)
Hi Sarah, just wanted to say hello and let you know I’m an avid fan of your blog! This recipe looks super cool. I look forward to seeing all of your posts (I check your blog regularly). Recently I made your spaghetti squash with lentil mushroom marinara, and it was heavenly. My family loved it. Your recipes are very detailed and well thought out. Thanks so much!
This made my day, Katie! Thank you so much for your comment. I’m lucky to have you as a reader! :)
I love the pickled almonds and shallots- that’s so creative! And I have been LOVING farro lately :) Pinning!
They’re so tasty! Thanks Medha! :)
This sounds really great. I recently picked up a large container of organic farro from Costco and have already almost used all of it up. I really love it. The flavor combos in this recipe sound really delicious.
I was like you too. Kind of embarrassed to share my work with people I knew in real life. I don’t know why that is! Eventually I got a little better at it. It always helps when people know about it and bring it up in a small group or something because they are the ones bringing it up/supporting it. Plus it always feels good to be recognized for the hard work you’ve put into this special space of yours.
It’s silly that we feel that way, isn’t it? Thankfully the group of women that I work with now are so nice and bring it up fairly often so I am getting more relaxed with talking about it. Maybe by year six I’ll be shoving it in everyone’s faces! ;)
Thank you so much for your support, Kelli. I’m lucky to have connected with you on here! xo
I completely relate to what you said!! I haven’t told anyone that I blog other than my family and close friends. Even though blogging is becoming more mainstream, I still feel like some people look down upon it as a profession or even hobby. We’ll turn them around one day though!! ;)
I always said if I were a salesperson for my livelihood I would be broke because I’m not an in your face kind of person. I don’t solicit people to check out my blog much and people get mad that I didn’t tell them…I’m trying to get better! I totally understand what you’re talking about. :) Those Raley’s books are great for inspiration and I love what you did with this salad! Farro is one of my favorite grains, and the dried apricots are such a great touch. I would love this for lunch during the week!
I’m the same way! I would make the worst sales woman ever!