Farro Salad with Dried Cherries, Kale, Oranges & Pecans

serves 4

1 cup uncooked farro
1 orange, peeled and cut into segments, and core squeezed for juice (1–2 Tbsp.)
1 Tbsp. malt vinegar
1 tsp. chopped fresh thyme
2 Tbsp. extra-virgin olive oil
½ cup thinly sliced red onion
2 cups stemmed and thinly sliced kale
¼ cup dried cherries
½ cup toasted, chopped pecans
Kosher salt and freshly ground pepper

Place farro in a medium pot and cover with water. Bring to a boil and reduce to a simmer. Cook for 15–20 minutes or until the grains are tender. Drain well, cool, and reserve.

In a large bowl, combine the orange juice, vinegar, and thyme. Whisk to combine, then pour in olive oil in a thin stream, whisking constantly to create an emulsion. Season to taste with salt and pepper.

Add farro and red onion and toss to combine. Add kale and dried cherries and toss again. Season to taste. Serve on individual salad plates garnished with orange segments and pecans. (Can be made up to 4 hours ahead and refrigerated; bring to room temperature before serving.)

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Wheatberries, brown rice, or quinoa are great substitutions for farro. Each grain may need a different amount of water, and cooking times will vary. You can cook the grains in advance and refrigerate or freeze.