This make-ahead salad features farro—a hearty whole grain packed with fiber, plant-based protein, iron, and magnesium. Combined with fall produce like kale, apples, and watermelon radish, it’s tossed in a simple apple cider vinaigrette with warming turmeric. Perfect for lunch prep or as a vibrant side dish! 

Salad 

• 1 cup farro (uncooked) 

• ½ cup steamed broccoli florets (chopped) 

• ½ cup canned chickpeas (drained & rinsed) 

• 3 kale leaves (washed, stemmed, and torn into bite-size pieces) 

• 3 cups mesclun greens (or mixed salad greens) 

• 1 apple (thinly sliced or chopped) 

• 1 watermelon radish (thinly sliced) 

• ½ cup slivered almonds 

• 2 TBSP hemp hearts 

• Optional: 2 TBSP fresh herbs (like dill or chives) 

Apple Cider Vinaigrette 

• ½ cup extra-virgin olive oil 

• ¼ cup apple cider vinegar 

• 2 tsp Dijon mustard 

• 1 tsp maple syrup 

• ¼ tsp ground turmeric (optional for color and anti-inflammatory benefits) 

• Freshly ground black pepper, to taste 

1. Cook the farro:  Rinse 1 cup farro under cold water. In a pot, combine with 2½ cups water. Bring to a boil, reduce to simmer, and cook for 25–30 minutes, or until tender. Drain and let cool. 

2. Steam the broccoli:  Steam broccoli florets for 3–4 minutes, until just tender. Rinse with cold water to stop cooking. 

3. Prepare the kale:  Massage the torn kale with a small drizzle of olive oil until softened (about 30 seconds). This improves texture and flavor. 

4. Make the vinaigrette:  In a jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, turmeric, and black pepper until emulsified. 

5. Assemble the salad:  In a large bowl, combine farro, kale, mesclun, broccoli, chickpeas, apple slices, radish, hemp hearts, and slivered almonds. Drizzle with vinaigrette and toss to coat. 

6. Serve or chill:  Enjoy immediately or refrigerate for 30 minutes to let flavors meld. Keeps well for 2–3 days