Cauliflower Kale and Farro Salad

Christine Ma
by Christine Ma
4 servings
1 hr 5 min

I’ve been traveling for the past 4 weeks so it’s hard for me to believe that it’s going to be Christmas in 15 days. I love the holidays and I usually start feeling the holiday spirit come Thanksgiving, but this year I’m falling behind! No gifts have been bought, no tree has been decorated and no menus have been planned…the chaos! Today, I finally decided to get my act together and started to work on the Christmas menu. A roast is the traditional main dish in our household, but the side dishes are all open to the chef aka me. After figuring out that I wanted a cauliflower, rice, and salad dish in the mix, I decided to combine all of those ingredients into one. Here is my cauliflower, kale, and farro salad with a walnut vinaigrette, perfect as a side or as a healthy lunch!

Cauliflower kale and farro salad

walnut vinaigrette ingredients

the farro

massage the kale

Cauliflower kale and farro salad

Cauliflower Kale and Farro Salad
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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Quick pickled red onion
  • 1/2 red onion, thinly sliced
  • 1/2 cup white wine vinegar
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tbsp oil
  • 2 garlic cloves, sliced
  • 1/2 cup farro
  • 1/2 cup white wine
  • 1 1/2 cup vegetable or chicken stock
Roasted cauliflower
  • 3 cups cauliflower
  • 2 cloves garlic, sliced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • salt and pepper
Walnut vinaigrette
  • 1 tsp olive oil
  • 1/2 cup walnuts, toasted and chopped
  • 1 shallot, minced
  • 1 1/2 tsp dijon mustard
  • 3 tbsp white wine vinegar
  • 1 tbsp honey
  • 1/4 cup olive oil
  • salt and pepper
  • 1 bunch kale
  • juice of 1 lemon

Preheat oven to 400 degrees F.
Combine vinegar, sugar, and salt for the pickled red onions in a medium bowl. Stir until sugar and salt dissolved. Add red onions and stir. Let sit for at least 30 minutes.
Heat 1 tbsp oil in a medium pot over medium-high heat. Add the garlic and saute for 30 seconds. Add farro, stir and toast for 30 seconds. Add wine and cook until almost all evaporated. Add chicken stock and bring to a boil. Cover, reduce heat to medium-low, and cook for 30 minutes or until tender. Remove from heat and set aside.
Roast the cauliflower. Cut into florets. Toss with garlic, olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender. Remove from heat and keep warm.
Prepare walnut vinaigrette. Heat 1 tsp oil in a nonstick pan over medium heat. Add the shallots and saute until shallots have softened about 1 minute. Remove from heat and transfer to a bowl. Add the toasted walnuts, mustard, vinegar, and honey. Drizzle olive oil into the mixture, whisking constantly. Season with salt and pepper.
Remove stems from kale and tear big leaves into smaller pieces. Squeeze lemon juice and pour vinaigrette onto kale. Massage leaves until softened, making sure every kale is seasoned with the vinaigrette. Toss together with pickled red onions, farro, and roasted cauliflower, adding more vinaigrette. Can be served hot or cold.
Christine Ma
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