Chopped Apple Walnut Kale Salad

There’s something about the first crisp days of fall that make me want to add apples to absolutely everything! This salad combines hearty farro, tender kale, crisp diced apples, crunchy walnuts, sweet cranberries, and creamy goat cheese for a colorful and super flavorful meal. It’s perfect for lunch, meal prep or an easy weeknight dinner – add grilled chicken or salmon for even more added protein.

1. Whisk together maple-Dijon vinaigrette ingredients in a small bowl and set aside.

2. Place chopped kale in a large bowl and massage with a small drizzle of olive oil for 1-2 minutes, or until softened.

3. Add farro, apple, walnuts, goat cheese, and cranberries. Drizzle with vinaigrette and toss lightly.

4. Serve right away or keep cold until ready to serve. Will keep in an airtight container in the fridge for 3-4 days.

Chopped Apple Walnut Kale Salad

Serves 4-6

All you need:

Maple-Dijon Vinaigrette –

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon pure maple syrup

1 teaspoon fresh lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon garlic powder

Freshly ground black pepper, to taste

4 cups chopped kale leaves

1 tablespoon olive oil

2 cups cooked farro

1 crisp apple, diced

1/2 cup toasted walnuts, roughly chopped

1/4 cup crumbled goat cheese

1/4 cup dried cranberries

All you do:

1. Whisk together maple-Dijon vinaigrette ingredients in a small bowl and set aside.
2. Place chopped kale in a large bowl and massage with a small drizzle of olive oil for 1-2 minutes, or until softened.
3. Add farro, apple, walnuts, goat cheese, and cranberries. Drizzle with vinaigrette and toss lightly.
4. Serve right away or keep cold until ready to serve. Will keep in an airtight container in the fridge for 3-4 days.