California Kale Salad Bowl

Kale salad mixed with bacon, chunks of cheese and shredded carrots.  Served in a wooden salad bowl

PC Blue Menu Italian Farro

California Kale Salad Bowl

High-in-fibre farro (or spelt) has a delightfully nutty taste and chewy texture. We added some to a ...

High-in-fibre farro (or spelt) has a delightfully nutty taste and chewy texture. We added some to a West coast-inspired baby kale, shredded carrot and sunflower seed salad for a satisfying meal. Pack up leftovers for a great lunch.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 40 mins
  • Serves: 6
  • Dish Type: Vegetarian, American
  • Season: Spring
  • Course: Main
  • Main Ingredient: Kale
  • Calories

    230 cal

  • Total Fat

    11 g

  • Saturated Fat

    1.5 g

  • Sodium

    240 mg

  • Total Carbohydrate

    29 g

  • Dietary Fiber

    4 g

  • Protein

    5 g

California Kale Salad Bowl

Kale salad mixed with bacon, chunks of cheese and shredded carrots.  Served in a wooden salad bowl

PC Blue Menu Italian Farro

  • Calories

    230 cal

  • Total Fat

    11 g

  • Saturated Fat

    1.5 g

  • Sodium

    240 mg

  • Total Carbohydrate

    29 g

  • Dietary Fiber

    4 g

  • Protein

    5 g

How to make

Ingredients

  • 1

    Large shallot or half small onion, finely diced
  • 3 tbsp (45 mL)

    PC®Red Wine Vinegar
  • 1/2 tsp (2 mL)

    Salt
  • 1 tsp (5 mL)

    Dijon mustard
  • 2-1/2 tbsp (32 mL)

    PC®New World EVOO Extra Virgin Olive Oil
  • 1 cup (250 mL)

    PC® Blue Menu®Italian Farro Precooked Spelt
  • 2 tsp (10 mL)

    PC®New World EVOO Extra Virgin Olive Oil
  • 1

    Leek, white and pale green parts only, finely chopped
  • 2

    Cloves garlic, minced
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 1 pkg (142 g)

    PC® Organics Baby Kale
  • 1 cup (250 mL)

    Shredded carrots
  • 1/4 cup (50 mL)

    Unsalted roasted sunflower seeds

How to make

  • Step 1

    Combine shallot, vinegar and 1/4 tsp (1 mL) of the salt in large bowl; let stand 10 minutes. Stir in Dijon and 2-1/2 tbsp (32 mL) oil; set aside.

  • Step 2

    Bring 8 cups (2 L) water to a boil in large saucepan. Stir in farro; return to a boil. Reduce heat to medium-high; cook uncovered for 10 minutes. Drain; let cool for 2 minutes, stirring once or twice. Stir into shallot mixture until cooled.

  • Step 3

    Heat 2 tsp (10 mL) oil in same saucepan over medium heat. Cook leek, stirring often, for about 5 minutes or until softened. Stir in garlic, pepper and remaining 1/4 tsp (1 mL) salt; cook, stirring, for 30 seconds. Stir into farro mixture until cooled.

  • Step 4

    Toss in kale, carrots and sunflower seeds until combined.

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