Winter Storm Jonas brought a good eight to ten inches of snow to central Kentucky, shutting down the schools for pretty much the whole week. We weren't quite getting the hang of this go-to-school-and-work-all-week business, so this was a good thing. Within 5 minutes of the first snowflake we were right back to our regular holiday schedule of pajama wearing, indulging in comfort food, and watching back-to-back episodes of our favorite show. We are getting pretty good at hibernating.
The odds of going back to school Monday are about 50/50 right now, but we will definitely be back to school by Tuesday. This transition will be a real struggle, so preparation is needed. Therefore, today will consist of things like wearing pants that button, combing our hair, and practicing basic conversation skills.
Getting your head in the game is a little easier when you know you have something delicious packed in your lunch. For this reason, I'm loving Ellie Krieger's newest cookbook, You Have It Made. It is filled with healthy and delicious make-ahead meals, like this pretty Layered Farro Salad with Kale, Feta, and Grapes served up and made in easy-to-grab mason jars.
Farro is an ancient grain that is high in fiber and protein. In years past it was rather hard to find, but I located some in the rice section of my local supermarket. You cook farro much like rice, by bringing it to a boil with water and then covering and simmering for about 20 minutes. Easy peasy. Of course, if you wanted to substitute the farro for another grain, such as wild rice, feel free to do so. Next, the kale is sliced and mixed with some diced red onion and a lemony vinaigrette that is rather fresh and delicious. Grab some walnuts, slice some red grapes, and get out the feta cheese.
You are now ready to build a beautiful and nutritious salad. Serve it layered in a bowl or in some mason jars, you can't go wrong either way! I loved the combination of the hearty farro, the lemony fresh kale, the tangy and salty feta, the sweet burst of the grapes and the crunch of the walnuts. This salad hits all your taste buds and also delivers in the texture department. It is light but manages to be extremely satisfying at the same time. I would definitely make this again!
Layered Farro Salad with Kale, Feta, and Grapes
Adapted from You Have It Made
by Ellie Krieger
Makes 6 - 500ml jars or
Serves 8 in a bowl
1 cup farro
1-1/4 walnut pieces*
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups shredded kale leaves
1/2 cup finely diced red onion
1/4 cup finely chopped parsley leaves
1-1/4 crumbled feta cheese
2 cups quartered red or black grapes
Notes: I used a bag of candied glazed walnuts in lieu of toasting regular walnuts.
Cook the farro according to the directions on the package. Drain well, then place in the refrigerator to cool completely.
Toast the walnuts in a dry skillet over medium high heat, stirring frequently, until fragrant and lightly browned, 3 to 5 minutes. Set aside to cool, then chop.
In a small bowl, whisk together the oil, lemon juice, salt, and pepper. Place the kale in a medium bowl, add half of the dressing, and toss to combine. Add the onion, parsley, and remaining dressing to the farro and toss to combine.
To assemble the salad, place the farro in the bottom of a large glass bowl, patting down slightly. Add the kale on top. Sprinkle with the feta cheese. Then layer with the grapes and finally the walnuts. Alternatively, make individual salads by layering the ingredients in wide-mouthed (500 ml) jars.
The salad will keep in the refrigerator, covered tightly, for up to 3 days.
Serving Size: 1-1/4 cups; Calories: 370; Total Fat: 24g; Sat Fat: 5.6g; Protein: 11g; Carb: 30g; Fiber: 5g; Cholesterol20mg; Sodium: 300mg
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