Crudités salad with farro and pecans

Indulge in the harmonious blend of fresh vegetables, nutty farro, and crunchy pecans in this vibrant crudités salad. A taste sensation awaits!

Ingredients:

• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/2 cup pecans
• 1 teaspoon olive oil
• 2 teaspoons almond butter or natural peanut butter
• 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups)
• Kosher salt, freshly ground pepper
• 1/2 small fennel bulb, thinly sliced
• 1 small zucchini, thinly sliced lengthwise on a mandoline
• 2 breakfast radishes, thinly sliced lengthwise on a mandoline
• 1 cup cauliflower florets, grated on the large holes of a box grater
• 1 cup red and/or yellow grape tomatoes, halved
• 1 cup trimmed watercress
• 3/4 cup cooked semi-pearled farro

Instructions:

1. Mix together oil, lemon juice, and salt in a small bowl; set aside.
2. Sautee pecans and oil in a small skillet over medium heat, stirring frequently, until nuts turn darker in color, for about 5 to 7 minutes. Let them cool down, then roughly chop them into various sizes, ensuring some pieces are finely chopped. Keep 2 tablespoons of nuts aside for garnishing.
3. Whisk almond butter and 1 tablespoon of vinaigrette in a medium bowl until well combined. Add kale, and using your hands, massage the dressing into the leaves until they are thoroughly coated; season with salt and pepper.
4. Combine fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and the remaining pecans in a large bowl. Season with salt and pepper, and toss with the remaining vinaigrette. Add kale and mix together. Drizzle with oil and top with the reserved pecans before serving.

Summary:

• Calories: 1488 kcal
• Fat: 105 g
• Protein: 34 g
• Carbs: 126 g
• Potassium: 2407 mg
• Magnesium: 347 mg