Making Thyme for Health · by Sarah Rotavera
Farro Kale Salad with Pickled Almonds and Shallots
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 18%
CARBS 38G51% OF CAL
6G FIBER1G ADDED4G INTRINSIC27G OTHER6G TOTAL SUGAR
FAT 14G42% OF CAL
1G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grain salad combining nutty farro and kale with dried apricots, pickled almonds, and shallots in a bright lemon-mustard dressing. This is a hearty vegetable dish that works as a main or side.
mainsalad🥄 saucepandairy freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 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
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 18%
CARBS 38G51% OF CAL
6G FIBER1G ADDED4G INTRINSIC27G OTHER6G TOTAL SUGAR
FAT 14G42% OF CAL
1G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 939mg
- Total sugar
- 6g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 431mg
- Calcium
- 93mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 939MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.