Farro-and-kale salad with olives and pine nuts

Delight in the robust flavors of farro and kale paired with the salty goodness of olives and the crunchy texture of pine nuts in this refreshing salad.

Ingredients:

• 1/3 cup sliced raw almonds
• 2 tablespoons red wine vinegar
• 2 tablespoons orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon minced shallot
• 1 garlic clove, minced
• Kosher salt
• Freshly ground black pepper
• 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
• 1/3 cup dried cranberries
• 110g goat cheese

Instructions:

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2. Get all the necessary ingredients ready.
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4. Heat up the oven to 400ºF. Arrange the almonds evenly on a baking sheet and bake for about 5 minutes, or until they turn slightly golden brown.
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6. Combine the vinegar, freshly squeezed orange juice, mustard, minced shallot, and crushed garlic in a bowl for the dressing. Add salt and pepper to taste.
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8. Mix the kale, roasted almonds, dressing, and dried cranberries in a large bowl. Allow it to rest for 10 minutes, then sprinkle with crumbled goat cheese before serving.

Summary:

• Calories: 1542 kcal
• Fat: 105 g
• Protein: 40 g
• Carbs: 139 g
• Potassium: 2718 mg
• Magnesium: 445 mg