Moroccan Kale, Lentil and Farro Salad with Lemony Dill Dressing
If you follow my blog, you know by now that I am an avid salad lover. I enjoy finding new ways to make salads anything but boring. Today’s recipe is no exception. Chewy lentils and ancient farro pair with sweet raisins over kale tossed in a lemony dill dressing in this Moroccan adventure of a salad. It is a great salad/grain 2-for-1 side dish to pair with meat or as a vegetarian entree.
Moroccan Kale, Lentil and Farro Salad with Lemony Dill Dressing
Ingredients
- 4 c chopped kale
- 1/3 c red lentils, cooked according to package
- 1/3 c farro, cooked according to package
- 1 carrot, sliced thinly
- 1/2 c raisins
- 1/2 c yellow cherry tomatoes, halved
- 1/3 c soft herbed goat cheese
- for dressing
- 2 tbsp chopped dill
- 3 tbsp olive oil
- juice of half a lemon
- 1/4 tsp cracked black pepper
Instructions
- cook farro and lentils according to package instructions. During the last 5 minutes add carrot slices to water with farro or lentils to lightly soften.
- allow farro and lentils to cool slightly.
- whisk together dressing ingredients.
- toss kale in dressing, reserving some dressing for the top of the salad.
- lay kale out on a platter. Top with carrots, raisins, tomato, goat cheese, lentils and farro.
- pour remaining dressing over top of salad. Top with extra cracked pepper.
