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Kale and Farro Salad with Spiced Candied Pecans
Kale and Farro Salad with Spiced Candied Pecans
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Elevate your salad game with a kale and farro salad featuring crunchy, sweet, and spicy baked pecans. Perfect for a flavorful and impressive main or side dish.
Ingredients:
  • For the spiced candied pecans
  • 3 tablespoons maple syrup
  • 2 tablespoons dark brown sugar, packed
  • 1 tablespoon coconut oil or olive oil, melted
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 cup raw pecan halves
  • For the farro and dressing
  • 1 1/2 cups semi-pearled or pearled farro
  • 3/4 cup tahini
  • 1/3 cup lemon juice
  • 1/3 cup orange juice
  • 1/2 teaspoon finely grated orange zest
  • 3 tablespoons Dijon mustard
  • 2 teaspoons maple syrup
  • 1 1/2 teaspoons garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup water
  • For the salad
  • 2 heads curly kale, rinsed and patted dry
  • 2 tablespoons lemon juice
  • 3 cups arugula
  • 1/4 medium red onion, thinly sliced
  • 1 1/2 cups spiced candied pecans (full yield from the recipe)
  • 1/4 to 1/2 cup vegan blue cheese, optional
  • 1 1/2 to 2 cups dressing, to taste (full yield from the recipe)
Instructions:
  • Preheat your oven to a toasty 325°F, then elegantly line a rimmed baking sheet with parchment paper.
  • Combine maple syrup, dark brown sugar, melted coconut oil, cinnamon, thyme, nutmeg, cayenne, and salt in a medium bowl. Add pecans and stir until coated evenly.
  • Toasting the pecans: Spread pecans and all the liquid on a parchment-lined baking sheet, ensuring they are in a single layer. Bake for 15 minutes. After 15 minutes, gently mix and return pecans to a single layer before baking for an additional 5 minutes. Transfer the parchment paper to a wire rack and cool for 10 minutes before serving.
  • Prepare the farro: In a medium pot, follow the package instructions to cook the farro. Once done, rinse the farro with cold water and set aside.
  • Prepare the dressing: As the pecans and farro are cooking, combine tahini, lemon juice, orange juice, orange zest, Dijon mustard, maple syrup, garlic powder, salt, and pepper in a small bowl. Thin out the dressing with water and set it aside.
  • Separate the kale leaves from the stems, tearing them apart by hand, discarding the stems. Chop the leaves finely and transfer to a big bowl. Drizzle lemon juice and sprinkle salt, then massage the kale until it wilts slightly and turns vibrant.
  • Prepare the salad by combining cooked, drained farro, arugula, red onion, candied pecans, and optional vegan blue cheese with the kale. Just before serving, toss with dressing to your liking and ensure all ingredients are well incorporated. Leftovers can be stored in a sealed container in the refrigerator for 2 days. The dressing stays fresh for up to 5 days. If you enjoyed this recipe, kindly leave a star rating below!

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