If you are not a salad fan, prepare this simple salad and it will change your mind. The two keys to a tasty salad are quality ingredients and the best vinegar. I like to use a flavored white balsamic vinegar. I buy mine at olive oil and vinegar stores. Almost all cities have them now.
I did not include amounts for the ingredients so that you can make this salad your own. I like to use about 3/4 kale to 1/4 spinach/spring mix. I like a lot of farro and berries. Lastly, I like my greens to be coated well in the vinaigrette. It is the best part. 🙂
Kale and Berry Salad
Print RecipeIngredients
- Salad:
- Kale
- Spinach/Spring Mix
- Cooked and Cooled Farro*
- Blueberries
- Sliced Strawberries
- Toasted Pecan Halves
- Dried Cranberries
- White Balsamic Vinaigrette:
- 4 tablespoons your favorite white balsamic vinegar**
- 7 tablespoons extra virgin olive oil
- 1/8 teaspoon fine sea salt
- Cracked black pepper
Instructions
For the salad, tear the kale into pieces into a bowl. Massage the kale for 30 seconds. This will help to minimize the bitterness and make the kale more tender. Add the spinach/spring mix and farro.
Add some of the vinaigrette and toss the greens and farro in it until coated.
Top the salad with blueberries, strawberry slices, pecan halves, and dried cranberries.
Serve immediately.
For the vinaigrette, prepare in either a mason jar or squeeze bottle. Add all the ingredients to the container. Cover with a lid and shake well. Shake before adding to the salad.
Notes
*Prepare the farro according to package directions. Refrigerate until ready to use. **Use a good quality flavored white balsamic vinegar. I like a pear or apple white balsamic vinegar. You can find them at an olive oil and vinegar store. You can also find some good ones at Whole Foods or specialty grocery stores.
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