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This vibrant, nutrient-packed kale and farro salad bursts with bright citrus, avocado, and tangy feta, all brought together by a zesty Grapefruit Balsamic and Milanese Gremolata dressing. Hearty enough to stand alone yet elegant enough to top with grilled salmon or steak, it's the kind of salad that actually steals the show.
8-10 cups of chopped kale
3 cups farro, cooked
1 grapefruit, peeled and chopped
2 navel oranges, peeled and chopped
2 avocados, chopped
2 cups cherry mix (dried cherries, sliced almonds or chopped walnuts)
2 cups feta cheese, crumbled
Dressing Ingredients:
1 cup SOOC Milanese Gremolata Olive Oil
¼ cup SOOC Grapefruit Balsamic
2 tablespoons honey
2 tablespoons dijon mustard
SOOC Himalayan Pink Sea Salt
Pepper to taste
In a mason jar with a tight lid, add SOOC Milanese Gremolata Olive Oil, SOOC Grapefruit Balsamic, honey, dijon mustard, SOOC Himalayan Pink Sea Salt and pepper. Seal and shake until emulsified.
In a large bowl, add kale and top with farro, grapefruit, oranges, avocado, dried cherry mix and feta.
Toss with salad dressing. Serve alone or top with grilled salmon or steak.
