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Simple Kale, Farro & Apple Salad

It’s nearly 60 degrees today in DC and I am blown away by this Spring-like weather! Normally January is the month where soups, stews, hot oatmeal etc. are on constant rotation, but I’m totally thrown off right now. Not that I’m complaining, but I put a coat on over my sweater when I left the house this morning and started sweating profusely within a few minutes of being outside. Needless to say my meal plans have gone out the window and I’m sitting here eating a crisp fall-like salad as if it’s still October.

I picked up some golden apples at the farmers market this past weekend and the yellow hue is so beautiful they’re almost too pretty to eat. Rather than tossing them into a smoothie or dipping them in nut butter (my #1 snack of choice), I decided to add them to this salad instead and I think I’ve created a new favorite simple salad recipe for myself.


3 handfuls of dino kale, de-stemmed and chopped

1 cup of cooked farro (learn how to cook it here)

1-2 apples

handful of raw pumpkin seeds


1 tsp. honey

1 tsp. apple cider vinegar

1/4 cup olive oil

juice of 1 lemon

pink of sea salt + pepper

Make sure to prep the dressing first and massage the dressing into the kale to soften it just a bit. Add the other ingredients, sprinkle some pumpkin seeds on top, and voila!

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