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