Farro kale and strawberry salad

Farro kale and strawberry salad
Farro, kale and strawberry salad with goat cheese is a delicious combination with bright, fresh flavors and tons of great texture.
40 minutes
∙ Serves 4
  • 1/2 large bunch Kale
  • 1 cup Strawberries, fresh
  • 2 tbsp Balsamic vinegar
  • 2 tsp Maple syrup
Pasta & grains
  • 1 1/2 cups Farro, cooked
Baking & spices
  • 1 Salt and pepper
Oils & vinegars
  • 2 tbsp Olive oil, extra-virgin
  • 2 oz Goat cheese


  • 1/2 large bunch of kale, finely chopped (about 4-5 cups)
  • 1 1/2 cups cooked, cooled farro
  • 1 cup sliced fresh strawberries
  • 2 oz. goat cheese, crumbled
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons balsamic vinegar, divided
  • 2-3 teaspoons maple syrup
  • Salt and pepper to taste


  1. Massage the chopped kale with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar in a large bowl. Let sit for 30 minutes to allow the kale to soften.
  2. Add the remaining ingredients to the bowl, starting with 2 teaspoons of maple syrup and stir to mix well. Season to taste with salt and pepper and another teaspoon of maple syrup, if desired, and serve!


The farro for this recipe needs to be cooked and cooled, so please plan accordingly.
You could probably also substitute barley or even quinoa for the farro if you prefer.
I use goat cheese because I love that creamy texture in this salad. However, I’ve also made this and substituted fresh grated Parmesan cheese before and that was also delicious.
You could also add your favorite nut to this if you want some extra crunch.
You could also top it with some grilled chicken for a heartier meal.
This salad is best in the first 24 hours because the strawberries will start to get soggy after that.

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