Farro Salad with Honey-Roasted Garlic Tomatoes, Asparagus, and Kale
A hearty side or lunch salad, this farro salad with honey-roasted garlic tomatoes, asparagus, and kale is a celebration of healthy eating!
Yield: 6-8 servings
  • 1½ tbsp olive oil
  • 1 tbsp honey
  • 3 garlic cloves, minced
  • 1 lb asparagus, trimmed and cut into 1-inch pieces
  • 12 oz cherry tomatoes, halved lengthwise
  • 1½ cups farro
  • 1 bunch kale, stems removed and leaves coarsely chopped
  • 2 tbsp sherry vinegar
  • 1 tsp kosher salt, plus more to taste
  • 8 oz feta cheese, crumbled
  1. Heat oven to 375F.
  2. In a large bowl, toss together the olive oil, honey, garlic, asparagus, and cherry tomatoes. Season to taste with salt and black pepper. Spread on a parchment-lined baking sheet and roast for 20-25 minutes, or until tomatoes begin to become wrinkled and soft.
  3. Meanwhile, place the farro in a medium saucepan and cover with water, leaving 2 inches of water above the farro. Season with salt. Bring to a boil. Cover and reduce the heat to low and simmer for 15 minutes, or until chewy. Drain and then toss with the kale.
  4. In a large bowl, toss together the farro, kale, roasted vegetables, sherry vinegar, salt, and feta cheese. Season to taste with salt and black pepper.
Adapted from Cooking Light
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/03/farro-salad-with-honey-roasted-garlic-tomatoes-asparagus-and-kale-thestrengthisinus.html