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Parve
Easy
4 Servings
Allergens 
45 Minutes
Diets
1 cup farro
2 teaspoons Haddar Kosher Salt
2 and 1/2 cups water
16 ounces baby kale
1 orange, peeled and sliced
1 blood orange, peeled and sliced
1 red pepper, sliced into long thin slices
1 red onion, sliced into long thin slices
1/2 cup pecans, toasted
1/2 cup Tuscanini Olive Oil
1/4 cup Tuscanini Apple Cider Vinegar
1 small red onion, sliced thinly
1 tablespoon Haddar Dijon Mustard
1 tablespoon Gefen Honey
salt, to taste
freshly ground pepper, to taste
In a medium saucepan, combine farro, salt and water. Bring to a boil and simmer over medium heat, stirring occasionally until farro is tender, about 35 to 45 minutes. Remove from heat and drain any excess water.
Place all ingredients in a container with lid. Shake to combine all ingredients.
Place baby kale in a large bowl. Toss cooked farro with three tablespoons dressing and add to the kale. Top with the oranges, peppers, onions, and toasted pecans.
Gently toss with one-fourth cup dressing, adding more as needed.
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