This Farro Salad with Poached Egg is tossed with a flavorful mustard vinaigrette and mixed with feta cheese, red onions, and kale for one healthy and delicious meal.
Winter Farro Salad
I’ve really grown to love salads, which I think came from living in New York and having access to amazing salad shops where you could breeze in and out quickly. As the crips fall days start to turn more and more chilly I don’t often think to prepare one since I’m usually craving soup.
This winter farro salad, though the ingredients are few, has a heartwarming appeal to it. The lightly poached egg on top creates a warm version of a salad and the farro can be served chilled or even warmed up. It’s really the perfect quick salad for those cold winter months.
Other delicious and healthy salads that work well during winter include this Korean BBQ Steak Salad and this Tuna and White Bean Potato Salad.
Ingredients in Farro Salad
- Farro
- Kale
- Red Onion
- Poached Egg
- Crumbled Feta Cheese
- Homemade Mustard Vinaigrette
How to Make Mustard Vinaigrette
This simple homemade salad dressing is super simple to prepare and I love to keep a large bottle on hand in the refrigerator. To make the mustard vinaigrette combine the ingredients listed below by whisking them together in a small bowl or shaking them in a jar fitted with a lid.
- 2 tablespoons Lemon Juice
- 1 tablespoon Lemon Zest
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Dijon Mustard
To store the mustard vinaigrette place it in a bottle or jar with an air-tight lid and keep it in the refrigerator for up to 2 weeks. This recipe can easily be doubled or tripled to make a large batch.
Ingredients
- 1 cup Farro
- 4 cups Kale Leaves torn
- 1 large Red Onion diced
- 4 large Eggs
Mustard Vinaigrette
- 2 tablespoons Lemon Juice
- 1 teaspoon Lemon Zest freshly grated
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Dijon Mustard
- 1/2 cup Feta Cheese crumbled
Instructions
- Cover the farro with several inches of water in a medium saucepan. Bring to a boil and then reduce the heat to a simmer, and cook, uncovered for about 30 to 35 minutes when grains are tender. Drain and let cool completely.
- Transfer farro to a large mixing bowl and add in the kale, onion, and lemon zest. Meanwhile, poach the egg.
- In a separate small mixing bowl whisk olive oil, lemon juice, salt and pepper, and dijon mustard together. Pour dressing over farro mixture and toss to coat. Add in feta and toss once again.
- Top each salad with a poached egg.
Leave a Reply