Farro, kale and strawberry salad with goat cheese is a delicious combination with bright, fresh flavors and tons of great texture. It’s perfect for a light lunch or as a side salad with dinner.
I am feeling fresh, revived and ready to attack this week!
We had a pretty low-key weekend, with some errands and cleaning and also a fun night out.
My husband and I went to a charity event for his work, followed by a quick dinner and then a concert while the kids stayed with my parents. It was so lovely having a date night and being able to sleep in the next morning!
So refreshing that I'm all kinds of ready for whatever the week brings. 👊
And now can I just tell you, I’m a wee bit obsessed with today’s recipe.
I started making it last year and I’ve probably eaten it a couple dozen times since then.
Farro, kale and strawberry salad with goat cheese is just everything I want in a salad, bite after bite after delicious bite. ❤️
It’s got chewy farro - one of my favorite grains! - sweet, fresh strawberries, hearty kale (that’s been massaged and softened) and creamy bits of goat cheese.
The flavors, the combination, the textures — I can’t get enough!
I eat this for lunch, as a side dish with dinner and pretty much anytime I can get my fork to a bowl of it.
You simply must try it to see what the fuss is about!
OK, now I’ve got lots of notes, tips and FAQs coming at you. Just trying to be helpful.
If you want to jump to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on farro kale and strawberry salad:
- The farro for this recipe needs to be cooked and cooled, so please plan accordingly.
- You could probably substitute barley or even quinoa for the farro if you prefer.
- I use goat cheese because I love that creamy texture in this salad. However, I’ve also made this and substituted fresh grated Parmesan cheese and that was also delicious.
- You could add your favorite nut to this if you want some extra crunch.
- You could also top it with some grilled chicken for a heartier meal.
- This salad is best in the first 24 hours because the strawberries will start to get soggy after that.
Finally, part of the trick to this salad is the massaged kale.
What is massaged kale?
Massaged kale is raw kale that has been finely chopped and rubbed with olive oil and usually some sort of acid, usually either vinegar or a citrus juice.
Rubbing the kale pieces is kinda like giving them a massage. 😊
How do you make massaged kale?
Rinse, dry and finely chop your kale. You can also roughly tear it or chop it depending on the recipe. Just be sure to do some extra rubbing with larger pieces so they'll soften.
Then drizzle the chopped kale with olive oil and either vinegar or fresh citrus juice. Use your fingers to rub the oil and vinegar into all of the kale pieces for about a minute. This helps tenderize the kale so that it softens and isn't bitter.
Then let the kale sit for about 30 minutes to further tenderize it so it's ready to eat.
Tips on making massaged kale:
Follow your recipe, but generally, you can use about 1-2 tablespoons each of oil and vinegar for a large head of kale (about 4-5 cups worth).
The more you rub and coat each piece of kale, the more tender and soft it will be. So don't be afraid to massage away!
Letting it rest for 30+ minutes also help.
You can also do this in a plastic bag. Add your chopped kale, your oil and vinegar and then close the bag and mix it all together by rubbing the outside of the bag to get everything mixed and coated.
Here’s to spring and to all the strawberry love! 🍓❤️
Have a great week and enjoy!
P.S. Check out these other delicious salads:
- Citrus kale salad (Family Food on the Table)
- Kale quinoa salad (Family Food on the Table)
- Farro apple mozzarella salad (Reluctant Entertainer)
- Roasted carrot and farro salad (All Roads Lead to the Kitchen)
- Farro salad with butternut squash, red onions and brie (Joanne Eats Well With Others)
- Fast farro salad with veggies (Family Food on the Table)
- Citrus farro and arugula salad with walnuts and cranberries (Family Food on the Table)
Farro kale and strawberry salad
Farro, kale and strawberry salad with goat cheese is a delicious combination with bright, fresh flavors and tons of great texture.
- ½ large bunch of kale, finely chopped (about 4-5 cups)
- 1 ½ cups cooked, cooled farro
- 1 cup sliced fresh strawberries
- 2 oz. goat cheese, crumbled
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar, divided
- 2-3 teaspoons maple syrup
- Salt and pepper to taste
- Massage the chopped kale with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar in a large bowl. Let sit for 30 minutes to allow the kale to soften.
- Add the remaining ingredients to the bowl, starting with 2 teaspoons of maple syrup and stir to mix well. Season to taste with salt and pepper and another teaspoon of maple syrup, if desired, and serve!
The farro for this recipe needs to be cooked and cooled, so please plan accordingly.
You could probably also substitute barley or even quinoa for the farro if you prefer.
I use goat cheese because I love that creamy texture in this salad. However, I’ve also made this and substituted fresh grated Parmesan cheese before and that was also delicious.
You could also add your favorite nut to this if you want some extra crunch.
You could also top it with some grilled chicken for a heartier meal.
This salad is best in the first 24 hours because the strawberries will start to get soggy after that.
Amount Per Serving: Calories: 387Total Fat: 12gSaturated Fat: 3gCholesterol: 7mgSodium: 502mgFiber: 11gSugar: 12gProtein: 16g
This sounds delightful. Love the strawberries for spring!
I can't get enough of this salad!!
Toni | Boulder Locavore
This is such a fabulous salad!
Thanks so much!