Kale Farro Salad

This Kale Farro Salad is a delicious early fall meal prep salad with 31g protein and 11g fiber per serving, a perfect meal prep lunch!

5 from 1 vote

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Course: Lunch, Main Course, Salad

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 445kcal

Author: Lindsey

Cook the farro. Prepare the farro according to package instructions, then let it cool slightly while you prep everything else.
1 cup uncooked farro
Finely chop the kale. Dice the kale as finely as you can — the smaller pieces break down the tough texture and soften it up without needing to massage it.
4 cups kale
Prep the veggies. Add the sliced sugar snap peas, grated carrots, diced red onion, and chopped bell peppers to the bowl with the kale.
1 cup sugar snap peas, 1 cup grated carrots, 1/2 cup red onion, 1 cup mini bell peppers
Add the farro and chicken. Once the farro has cooled a bit, add it to the bowl along with the chopped chicken breast.
2 cups cooked chicken breast
Make the dressing. In a small bowl or jar, whisk together the parmesan cheese, apple cider vinegar, lemon juice, olive oil, honey, Dijon mustard, and grated garlic until combined.
1/4 cup parmesan cheese, 2 tablespoons apple cider vinegar, 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 clove garlic
Toss and serve. Pour the dressing over the salad and toss everything together until well coated. Serve right away, or let it sit for the flavors to meld even more.