This easy whole-grain-plus-veg combo checks all the boxes of a satisfying winter side: hearty yet bright with zingy notes, and full of texture and color. Pair with roasted chicken thighs or as a side for pureed vegetable soup. Top leftover salad with chopped cooked chicken, apples, and pecans for an easy lunch.
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
3/8 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups stemmed, thinly sliced lacinato kale
1/4 cup sliced shallot
1 (8.5-oz.) pkg. precooked farro
1 teaspoon chopped fresh mint
2 ounces crumbled feta cheese
Added sugars 4g
Calcium 9% DV
Potassium 3% DV
How to Make It
Combine extra-virgin olive oil, apple cider vinegar, honey, kosher salt, and black pepper in a small bowl. Add stemmed, thinly sliced lacinato kale; sliced shallot; and precooked farro, heated according to microwave directions, to oil mixture; toss. Top with chopped fresh mint and crumbled feta cheese.
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