“Cheesy” Vegan Kale Salad with Farro | Kat Can Cook

Kat Can Cook

Name: “Cheesy” Vegan Kale Salad with Farro
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Cuisine: American
Ingredients: Organic Red Onion Bag; O Organics Parsley, Organic; Napoleon Co. Grille Garlic Cloves; Bragg Nutritional Yeast; SIGNATURE SELECTS Black Pepper, Ground; Bob's Red Mill Farro Grain, Organic; Morton Iodized Salt, 26 Ounce; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Talking Rain AQA Water, 9.5 pH; Signature Farms Cherry Tomatoes, Red, Angel Sweet; O Organics Maple Syrup, Organic, 100% Pure; French's® Stone Ground Dijon Mustard; Pompeii Organic Concentrated Lemon Juice; Lacinato (Dinosaur) Kale

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“Cheesy” Vegan Kale Salad with Farro

Serves 520 mins prep20 mins cook

A hearty, flavor packed vegan kale salad with farro, perfect to gift to a mom or enjoy yourself.

0 servings

What you need

red onion

cup fresh parsley

clove garlic clove

cup nutritional yeast

tsp black pepper

cup farro

tsp salt

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

cup olive oil

Bragg Organic Raw Unfiltered Apple Cider Vinegar

cup apple cider vinegar

cup water

Signature Farms Cherry Tomatoes, Red, Angel Sweet

cup cherry tomato

O Organics Maple Syrup, Organic, 100% Pure

splash maple syrup

tsp dijon mustard

Pompeii Organic Concentrated Lemon Juice

fl oz fresh lemon juice

cup lacinato kale

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Instructions

To prepare the dressing: In a high-speed blender, combine the juice of 1 lemon, 1/4 cup nutritional yeast, 1 tsp dijon mustard, 2 smashed garlic cloves, 1/2 cup olive oil, 1/4 cup apple cider vinegar, 1/4 cup water, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until all ingredients are smooth and incorporated. Add additional water if needed to reach desired consistency. Taste the dressing; if you prefer it less bitter, add a splash of maple syrup.

To prep the salad: In a large serving bowl, massage the de-stemmed and chopped kale with a portion of the prepared dressing. Then, toss in the cooked farro, minced red onion, quartered cherry tomatoes, and chopped fresh parsley. Fold everything together to fully coat all ingredients. Refrigerate until ready to serve. For more tender kale, make the salad at least a few hours ahead of time to allow the kale to soften.

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