"Cheesy" Vegan Kale Salad with Farro (Vegan, Dairy-Free) | Kat Can Cook

Kat Can Cook

Name: "Cheesy" Vegan Kale Salad with Farro (Vegan, Dairy-Free)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: Lacinato (Dinosaur) Kale; Campbell's Italian Vegetables with Farro Soup; Organic Red Onion Bag; Signature Farms Cherry Tomatoes, Red, Angel Sweet; Fresh Gourmet Almonds, Honey Roasted, Sliced; O Organics Parsley, Organic; David's Kosher Salt; Napoleon Co. Grille Garlic Cloves; French's® Stone Ground Dijon Mustard; Bragg Nutritional Yeast; Oppy Organic Meyer Lemons; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Asturi Bruschettini, Classico Virgin Olive Oil; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

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"Cheesy" Vegan Kale Salad with Farro (Vegan, Dairy-Free)

Serves 610 mins prep10 mins cook

This vegan and gluten free kale salad is creamy, chewy, and packed with savory, complex flavor.

0 servings

What you need

cup lacinato kale

Campbell's Italian Vegetables with Farro Soup

cup cooked farro

red onion

Signature Farms Cherry Tomatoes, Red, Angel Sweet

cup cherry tomato

Fresh Gourmet Almonds, Honey Roasted, Sliced

cup slivered almonds

cup fresh parsley

tsp kosher salt

garlic clove

tsp dijon mustard

cup nutritional yeast

lemon

Bragg Organic Raw Unfiltered Apple Cider Vinegar

cup apple cider vinegar

Asturi Bruschettini, Classico Virgin Olive Oil

cup extra-virgin olive oil

Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

tsp freshly cracked black pepper

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Instructions


0 Bring a small pot of salted water to a boil.  
3 Add farro and cook for 10-20 minutes, until just tender.  Drain and set aside.
4 To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth.  Reserve.
2 Place chopped kale into a large serving bowl.
5 Top with the cooked farro and dressing.  Using your hands or a pair of tongs, toss it together to coat.  I like to use my hands to massage the dressing into the kale well.
6 Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.
7 Enjoy, or refrigerate for up to 5 days.

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