This simple and delicious kale and farro salad is one of Elyse Kopecky's favorite recipes from her cookbook, Run Fast. Eat Slow. (The chef, writer, nutrition coach, mom, and runner co-authored the cookbook with Shalane Flanagan, four-time Olympian and world-class marathoner.) Elyse loves prepping healthy grain salads—such as this one—ahead of time so she can enjoy quick and easy lunches during a busy work week. For this recipe, you can cook the farro and toss the kale with the dressing in advance.
"The al-dente texture of the farro combined with the lemon and garlic flavors in the dressing make this salad reminiscent of a bowl of fresh pasta." —Run Fast. Eat Slow.
2 teaspoons white miso paste (such as Miso Master Organic Mellow White Miso)
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 large bunch kale, stems removed and finely chopped
1 small head radicchio, quartered, cored, and cut crosswise into thin strips
1 cup grated Parmesan cheese
1 cup toasted chopped walnuts
3 cups cooked farro (such as Bob's Red Mill Organic Farro)
Calcium 20% DV
Potassium 2% DV
Added sugars 0g
How to Make It
Make the Lemon-Miso Dressing: combine oil, lemon juice, garlic, miso, salt, and pepper in a glass jar with a lid. Use a fork to stir in the miso, the shake vigorously to emulsify.
Assemble the salad: toss the kale with ¾ cup Lemon-Miso Dressing in a large salad bowl. With clean hands, gently massage the kale with the dressing to soften the leaves. Add the radicchio, Parmesan, walnuts, and farro to the kale and toss again. Taste and add remaining dressing, if needed.
This salad can be made in advance—and tastes even better the next day. Cover and refrigerate leftovers for up to 5 days.