Name: Festive Farro Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup farro ((see notes)); 1 bunch lacinato kale ((8-10 ounces), finely chopped, about 4-5 cups); 1 bunch flat parsley (very finely chopped (tender stems, OK) about 1-2 cups); 0.25 cup red onion (finely chopped); 1 cup pomegranate seeds ((or purchase frozen)); 0.5 cup toasted almonds (chopped, slivered, or sliced); 4 tbsp olive oil; 1 clove garlic (finely minced); 1 tbsp lemon zest; 0.5 tsp salt; 1 tbsp lemon juice (and more to taste); 0.5 tsp allspice (more to taste); 0.5 tsp cinnamon ((optional)); 1 null avocado (slices)

Instructions

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1

Cook farro (0.5 cup) in salted water in a saucepan. Bring to a boil, then lower heat, cover, and simmer gently until tender (30-40 minutes). Drain the cooked [farro].
2

Finely chop lacinato kale (1 bunch). In a large bowl, combine the chopped [lacinato kale] with olive oil (4 tbsp), salt (0.5 tsp), garlic (1 clove), and lemon zest (1 tbsp). Massage the kale with clean hands for 4-5 minutes until it becomes tenderized.
3

Add the finely chopped flat parsley (1 bunch), red onion (0.25 cup), pomegranate seeds (1 cup), toasted almonds (0.5 cup), lemon juice (1 tbsp), allspice (0.5 tsp), and cinnamon (0.5 tsp) to the bowl with the massaged kale and cooked [farro]. Toss all ingredients to combine thoroughly.
4

Mix well and taste, adding more [salt], [allspice], and [lemon juice] to suit your preference. If preparing the salad ahead, re-taste just before serving, as the [farro] tends to absorb much of the seasoning, and additional seasoning may be needed.
5

For an extra touch of richness, add slices of avocado (1) to the salad just before serving.