Kale, Quinoa, and Farro Salad
Servings 8
Ingredients
- 1 cup farro cooked in vegetable stock
- 1 cup quinoa cooked in vegetable stock
- 2 cups kale chopped
- 1 cup cabbage slaw
- 1 shallot fine diced
- 1 can chickpeas drained
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries
- 4 tbsp apple cider vinegar
- 4 tbsp Messina Hof Private Reserve Chardonnay
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 garlic clove grated
- 1 tsp lemon zest
- 1 cup olive oil
Instructions
- In a large mixing bowl, add the farro, quinoa, kale, cabbage, shallot, chickpeas, almonds and cranberries. Toss to combine and set aside.
- In a small bowl, add the cider vinegar, chardonnay, mustard, honey, garlic and lemon zest. Using a whisk, slowly drizzle in the olive oil to emulsify. Taste and adjsust seasoning with salt and pepper.
- Pour half of the dressing on top of the salad mixture and mix thoroughly. If you would like to add more, add until you have the amount you would enjoy.
- Allow to chill for two hours prior to serving.