Warm Citrusy Farro and Kale Salad

Serves

4

Prep Time

10 minutes

Cook Time

20 minutes

Print

Here’s the thing: not all of us have hours to spend in the kitchen. Some nights, just getting dinner on the table is a victory. Enter this Warm Citrus Farro & Kale Salad—the perfect side dish for people who are busy, hungry, and want to feel like they’re eating something fancy without trying too hard.

Think of it as the salad you serve when you want to impress guests—or just yourself—without spending more than 30 minutes in the kitchen. Bonus points: your fridge will love you for using up random produce.

Why this works:

Quick & impressive: Feels like a restaurant salad but takes under 30 minutes.
Flexible: Feta? Nuts? Totally optional, swap or skip based on what’s in your fridge.
Cozy & bright: The warm farro makes it comforting and filling, the citrus makes it fresh, and the kale gets tender so you can chew it without it tasting like cardboard.

If you’re looking for a side dish that feels fancy, tastes delicious, and doesn’t make you question your life choices, this salad is it. Your busy weeknight self—and your taste buds—will thank you.

Ingredients

Ingredients for the Salad:
3 cups farro, dried
2 cups vegetable or chicken broth
1 bunch kale, stems removed, chopped (To save a ton of time buy it already chopped in a bag!)
2 cups mushrooms, sliced or cubed
2 cups butternut squash, cubed and roasted
Optional: 1 cup crumbled feta
------
Ingredients for the Dressing:
1 cup SOOC Blood Orange olive oil
1 tablespoon garlic minced
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon SOOC Fig Balsamic
Juice from 1 orange
Salt and pepper

Directions

Heat oven to 400 degrees. Cook the farro: In a medium pot, combine farro and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until tender.

Add kale and mushrooms into the same pot and cook till tender and all liquid is gone.

While this is cooking grab your parchment lined sheet pan and place butternut squash and toss with olive oil. Bake for 20-25 minutes in oven.

Make the dressing: Whisk together olive oil, garlic, apple cider vinegar, honey, balsamic, orange juice, salt, and pepper. Taste and adjust as needed.

Assemble the salad: Toss warm farro, kale, and mushrooms into a serving bowl. Top with roasted butternut squash and optional feta. Serve warm or at room temperature.