Festive Farro and Kale Salad
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Festive Farro and Kale Salad

Festive Farro and Kale Salad

with Pomegranate, Feta and Almonds


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1.5 cup


113 g

Kale, chopped

28 g


½ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)


2 unit(s)


1 unit(s)


1 tbsp

White Wine Vinegar

(Contains Sulphites)

56 g

Almonds, sliced

(Contains Almonds)

340 g

Butternut Squash, cubes

1 unit(s)

Vegetable Broth Concentrate


Nutrition Values

Calories410 kcal
Fat21 g
Saturated Fat2.5 g
Carbohydrate48 g
Sugar23 g
Dietary Fiber11 g
Protein16 g
Cholesterol5 mg
Sodium220 mg
Trans Fat0.2 g
Potassium1400 mg
Calcium300 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Medium Bowl


  • Add farro, 1/4 tsp salt, broth concentrate, and 6 cups water (dbl both for 8 ppl) to a medium pot. Bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min.
  • Drain farro.
  • Add 2 tbsp butter. Stir until butter is melted and farro is coated.
  • Meanwhile, quarter butternut squash.
  • Add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, stirring halfway through, until tender, 16-18 min.
  • Meanwhile, finely chop kale.
  • Finely chop parsley.
  • Peel, then finely chop shallot.
  • Zest, then juice lemon.
  • Zest, then juice 1 orange.
  • Cut a piece off the top and bottom ends of the other orange. Place a flat end of orange on a cutting board, then cut the peel away from top to bottom, turning orange as you go. Place orange on its side and slice into 1/4-inch rounds.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer almonds to a plate.
  • Meanwhile, add orange juice, lemon juice, vinegar, 1/4 tsp sugar and 3 tbsp oil to medium bowl. Whisk until sugar dissolves.
  • Season with salt and pepper.
  • Add shallots, orange zest and lemon zest, then whisk to combine.

Add kale to a large bowl. Drizzle 1/2 tbsp oil over top, then season with salt and pepper. Using hands, massage kale. Add farro, butternut, pomegranate, half the almonds, half the parsley to the bowl. Drizzle half the vinaigrette over top then toss to combine. When ready to serve, arrange orange rounds along the edges of a platter or large plate. Spoon some vinaigrette over oranges. Spoon salad in the center. Drizzle remaining vinaigrette over top. Sprinkle with remaining parsley, feta and almonds.

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