Kale and Farro Salad with Aged Goat Cheese (Amanda Freitag ) Recipe
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Directions:
- Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain. Transfer to a bowl, season with salt and pepper and let cool.
- Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.52 Kcal (781 kJ) | ||
| Calories from fat | 117.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.03g | 20% | |
|---|---|---|---|
| Cholesterol | 15.53mg | 5% | |
| Sodium | 53.51mg | 2% | |
| Potassium | 10.18mg | 0% | |
| Total Carbs | 11.95g | 4% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 6.51g | 13% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 60.3mg | 335% | |
| Calcium | 147.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 119.43 Kcal (500 kJ) | ||
| Calories from fat | 75.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.34g | 20% | |
|---|---|---|---|
| Cholesterol | 9.94mg | 5% | |
| Sodium | 34.27mg | 2% | |
| Potassium | 6.52mg | 0% | |
| Total Carbs | 7.65g | 4% | |
| Sugars | 1.01g | 6% | |
| Dietary Fiber | 1.21g | 8% | |
| Protein | 4.17g | 13% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 38.6mg | 335% | |
| Calcium | 94.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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