Rating: 4.5 stars 4.6
82 Ratings
  • 5 star values: 60
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

The is a quick and delicious side that my kids love! This salad can be served warm or cold. It is great as a packed lunch too!

Recipe Summary

10 mins
25 mins
35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.

  • Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.

  • Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.

Cook's Notes:

Pearled or whole grain farro can be used. For a firmer texture use less liquid and for a softer texture use more liquid when boiling the farro.

Feel free to substitute spinach for the kale.

Vegetable broth can be substituted for the chicken broth.

Nutrition Facts

174 calories; protein 9g; carbohydrates 26.4g; fat 5.6g; cholesterol 9.1mg; sodium 630.6mg. Full Nutrition