Crudités Salad with Farro and Pecans
A vibrant and nutritious salad featuring massaged kale, toasted pecans, and tender farro, complemented by fresh vegetables including fennel, zucchini, radishes, and tomatoes, all dressed in a lemony almond butter vinaigrette.
Ingredients
- •¼ cup olive oil
- •1 tablespoon fresh lemon juice
- •¼ teaspoon kosher salt
- •½ cup pecans
- •1 teaspoon olive oil
- •2 teaspoons almond butter or natural peanut butter
- •½ bunch Tuscan kale
- •to taste Kosher salt and pepper
- •½ bulb fennel
- •1 whole zucchini
- •2 whole breakfast radishes
- •1 cup cauliflower florets
- •1 cup grape tomatoes
- •1 cup watercress
- •¾ cup cooked semi-pearled farro
Cooking Instructions
- 1.
Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
2 min
- 2.
Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5-7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving.
7 min
- 3.
Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.
5 min
- 4.
Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.
5 min
