Name: Winter Salad with Farro
Prep time: 20 min
Total time: 20 min
Ingredients: 4 cups lacinato (dinosaur) kale, destemmed and chopped; 3 cups purple cabbage, thinly sliced; 2 cups carrots, grated; 1 cup pomegranate arils; 2 cups farro, cooked and cooled; ¼ cup soy sauce; 1 clove garlic, minced; 2 Tbsp almond butter; 2 Tbsp lemon juice; 1 Tbsp honey; 2 tsp apple cider vinegar; ½ tsp salt; ½ tsp ground black pepper

Ingredients

Units Scale

Salad:

4 cups lacinato (dinosaur) kale, destemmed and chopped
3 cups purple cabbage, thinly sliced
2 cups carrots, grated
1 cup pomegranate arils
2 cups farro, cooked and cooled

Dressing:

1/4 cup soy sauce
1 clove garlic, minced
2 Tbsp almond butter
2 Tbsp lemon juice
1 Tbsp honey
2 tsp apple cider vinegar
1/2 tsp salt
1/2 tsp ground black pepper

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Instructions

Assemble the salad by combining the kale, cabbage, and carrots in a large bowl. Toss in the pomegranate arils and farro. Gently stir to mix together.
Make the dressing by combining the soy sauce, garlic, almond butter, lemon juice, honey, vinegar, salt, and pepper in a small mason jar or screw-top jar. Shake together until thoroughly mixed.
Pour the dressing over the salad and toss to coat. Depending on how saucy you like your salad, you might not use all of the dressing.