Kale and Farro Salad with Roasted Carrots and Tahini Dressing

Name: Kale and Farro Salad with Roasted Carrots and Tahini Dressing
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 oz (225 g) lacinato kale, stems removed, leaves roughly chopped; ½ tsp (2½ g) sea salt; 1 cup (200 g) pearled farro, rinsed; 12 oz (340 g) medium carrots, peeled, cut diagonally into ½-inch (1.3 cm) thick pieces; 2 tbsp (30 ml) extra-virgin olive oil; ½ tsp (2½ g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 3 tbsp (45 ml) tahini (sesame paste); 3 tbsp (45 ml) fresh lemon juice; 1 clove (5 g) garlic clove, minced; 3 tbsp (45 ml) warm water; ¼ tsp (½ g) ground cumin; to taste kosher salt; to taste freshly ground black pepper; ½ cup (85 g) pomegranate seeds (optional); ¼ cup (35 g) roasted pumpkin seeds (pepitas) (optional); ½ cup (115 g) crumbled feta cheese (optional)

From the MyKitchenBank Kitchen

A hearty, protein-rich salad combining tender roasted carrots with chewy farro and massaged lacinato kale, bound together with a creamy tahini-lemon dressing. Nutty, bright, and satisfying—perfect as a main course or substantial side dish.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (about 2 cups per serving)

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Ingredients

4 servings

8 oz (225 g) lacinato kale, stems removed, leaves roughly chopped
½ tsp (2.5 g) sea salt
1 cup (200 g) pearled farro, rinsed
12 oz (340 g) medium carrots, peeled, cut diagonally into ½-inch (1.3 cm) thick pieces
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (2.5 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
3 tbsp (45 ml) tahini (sesame paste)
3 tbsp (45 ml) fresh lemon juice
1 clove (5 g) garlic clove, minced
3 tbsp (45 ml) warm water
¼ tsp (0.5 g) ground cumin
to taste kosher salt
to taste freshly ground black pepper
½ cup (85 g) pomegranate seeds (optional)
¼ cup (35 g) roasted pumpkin seeds (pepitas) (optional)
½ cup (115 g) crumbled feta cheese (optional)

Equipment (8)

Large rimmed baking sheet (18×13 inch / 46×33 cm)
Large pot (5-quart / 5-liter)
Small bowl or jar with tight-fitting lid
Large mixing bowl
Cutting board
Chef's knife
Vegetable peeler
Wooden spoon or whisk

Steps

Before you start

Preheat oven to 425°F (220°C)
Rinse farro and bring a pot of salted water to a boil
Gather all ingredients and equipment before you start

1
Roast the carrotsOven 425°F / 220°C
- On a large rimmed baking sheet, toss the peeled and cut carrots with 2 tablespoons of olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Spread in a single layer.
- Roast at 425°F (220°C) for 20–25 minutes, stirring halfway through, until the edges are caramelized and the centers are tender when pierced with a fork.
- Set aside to cool slightly.
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Ready when: Edges are caramelized and centers are fork-tender
Tip: Don't crowd the pan; carrots need space to caramelize rather than steam.
2
Cook the farro
- Bring a large pot of salted water (about 5 quarts) to a boil.
- Add the rinsed farro and stir once.
- Simmer uncovered for 25–30 minutes, stirring occasionally, until the grains are tender but still slightly chewy with a tiny bite in the center.
- Drain well in a fine-mesh strainer and set aside to cool for about 5 minutes.
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Ready when: Grains are tender but still have a slight bite when chewed
Tip: Farro absorbs water and continues to soften after cooking, so don't overcook it or it will become mushy.
3
Massage the kale
- Place the chopped kale in a large mixing bowl.
- Sprinkle with ½ teaspoon sea salt and use your hands to massage and rub the kale for 1–2 minutes, working the salt into the leaves until they darken and become tender and wilted.
- This breaks down the cellulose and makes the kale easier to eat.
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Ready when: Kale is visibly darkened and softened when pinched
Tip: Use lacinato (dinosaur) kale for the best texture; curly kale is more delicate and tears easily.
4
Make the tahini dressing
- In a small bowl or jar with a tight-fitting lid, combine the tahini, fresh lemon juice, minced garlic, and ground cumin.
- Whisk or shake to combine.
- Slowly add the warm water a little at a time, whisking constantly, until the dressing reaches a pourable consistency (like thick heavy cream).
- Season with salt and pepper to taste.
- The dressing should be creamy and smooth.
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Ready when: Dressing is creamy, smooth, and pours easily from a spoon
Tip: Add water gradually; tahini seizes if you add too much liquid too quickly. Use warm water to help loosen it.
5
Combine and dress
- Add the cooled farro and roasted carrots to the massaged kale.
- Pour the tahini dressing over the salad and toss gently but thoroughly with your hands or a wooden spoon until every component is evenly coated.
- Let the salad sit for 3–5 minutes so the flavors meld and the farro absorbs some of the dressing.
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Ready when: Salad is glossy and evenly coated with creamy dressing
Tip: Toss gently to avoid breaking the carrots; a light hand keeps the roasted edges intact.
6
Finish and serve
- Divide the salad among four bowls or plates.
- Top each serving with pomegranate seeds and pumpkin seeds if using, and scatter crumbled feta cheese if desired.
- Drizzle any extra dressing on top.
- Serve at room temperature or slightly chilled.
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Ready when: Salad is plated and garnished
Tip: Add toppings just before serving so seeds stay crisp and don't soften from the dressing.

Good to know

Tips

Massage the kale thoroughly with salt to break down its fibrous structure—this makes a huge difference in texture and edibility.
Warm water is key to making tahini dressing; cold water will cause it to seize and become grainy instead of creamy.
This salad is perfect for meal prep: store the components separately and assemble fresh each day for the best texture.
The salad tastes even better the next day as the grains absorb the dressing, but add toppings and cheese just before serving.

Make ahead

The farro, roasted carrots, and tahini dressing can be prepared up to 1 day ahead and stored separately in the refrigerator. Do not massage the kale or combine the salad until ready to serve, as the kale will continue to soften and become too tender.

Storage & reheating

Refrigerate the dressed salad in an airtight container for up to 2 days. The salad will soften slightly as it sits, but flavors deepen. If you prefer a fresher texture, store the components separately and assemble just before serving. The salad can also be kept at room temperature for up to 4 hours if serving at a picnic or gathering.

Substitutions

tahini (sesame paste) → almond butter or sunflower seed butter. Use the same amount; the dressing will be slightly richer and less nutty, but equally creamy and delicious.
lacinato kale → curly kale or red kale. Adjust massaging time to 2–3 minutes for more delicate varieties, which require gentler handling to avoid tearing.
pearled farro → barley, spelt, or freekeh. Cook times vary: barley 30–40 minutes, spelt 20–25 minutes, freekeh 15–20 minutes. Adjust cooking time accordingly.
crumbled feta cheese → crumbled goat cheese or crispy chickpeas. Goat cheese adds tang; chickpeas add crunch and protein. Use ½ cup crispy chickpeas if substituting.