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Farro Salad with Kale and Blood Oranges

Farro Salad with Kale and Blood Oranges

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  • 1 1/2 Cup farro
  • 1 handful fresh basil, roughly chopped
  • 3/4 Cups dried cranberries
  • 3 Ounces goat cheese, crumbled
  • 2 blood oranges, peeled, separated, and cut into 1/2-inch pieces
  • 1/2 head of kale, stems removed and roughly chopped


Cook farro according to package directions.

Meanwhile, combine all other ingredients in a large mixing bowl and stir well. When farro is done cooking, pour in a separate bowl and let cool. When the farro has cooled off, mix in with other ingredients. Serve!

Nutritional Facts


Calories Per Serving386

Folate equivalent (total)77µg19%

Riboflavin (B2)0.2mg12.3%

Raw Kale Salad with Avocado and Blood Orange

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I’ve now made enough raw kale salads that I don’t need an actual recipe most of the time.

I bought a blood orange tree to plant so next year I can use my own crop!

I go to the lacinato kale plants in the back yard, snag a good handful of pebbly looking leaves, and go to town.

  • the washed and chiffonaded kale (remove thick center rib). Breathe deeply and smell the very fresh, green, outdoorsy smell of the leafy greens.
  • the juice from about half a Meyer lemon
  • a few glugs of super premium extra virgin olive oil
  • a handful of grated Parmesan or Pecorino Romano cheese

Stir well, allow to sit for a few minutes so the kale softens up a bit, and that’s it!

Of course, you can tweak with whatever else is on the counter needing to be used.

I had a ripe avocado and a blood orange just waiting to be invited to the party. The avocado added a soft richness and the blood orange a bright sweetness. Of course, they both contributed their good looks, which is important in a salad.

Stir, taste and add a pinch of kosher salt if it needs it, and a grind of fresh pepper.

Sometimes you need to just rely on your judgment instead of a written recipe, don’t you agree? In fact, the name of this recipe pretty much tells you all you need to know.

Go ahead…step outside your comfort zone. Try it!

Disclosure: Melissa’s Producesent me the blood orange to sample. There was no expectation or requirement of endorsement. My opinions, as always, are my own.


10 medium (about 1.2kg) carrots, peeled
3-4 tbsp extra virgin olive oil
1 red onion, finely sliced
1 tbsp za’atar
Juice of 1⁄2 lemon
1 cup freekeh grains, rinsed well
1 bunch kale, washed and stems removed
1 clove garlic, crushed
1 cup parsley, roughly chopped
1⁄2 cup hazelnuts, roasted, skinned, and roughly crushed
Sea salt and black pepper

Blood orange dressing

2 blood oranges, juiced
2 tbsp maple syrup
1 clove garlic, crushed
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
1⁄2 cup dill, finely chopped
Sea salt and black pepper

Ingredients for Za’atar Roasted Carrots with Kale, Freekeh and Blood Orange & Maple Dressing by Hetty McKinnon of Arthur Street Kitchen. Photo - Luisa Brimble for The Design Files.

Blood Orange, Avocado and Baby Kale Salad

As many of you know, I LOVE salads. I eat one for lunch almost every single day. I really believe that it’s important to eat some raw fruits and vegetables daily. And I adore blood oranges. Their season is NOW so try to go out and buy some and make this Blood Orange, Avocado and Baby Kale Salad. It’s so simple, refreshing, and truly delicious.

Blood oranges always remind me of Italy – a beloved place for my whole family. My husband worked with the largest Italian shoe manufacturer, the Soldinis, in the early years of our marriage, running the women’s division for North America. (Boy did I have a shoe collection then!) He came back from trips there and always remarked how they often had fruit for dessert and that the Italians were deft at eating it with a knife and fork! The first time I ever tasted a blood orange was in Italy – when I would go on trips as the “wife” – not working myself. Then our oldest son chose to be in Italy for his university semester abroad. And as luck would have it, the University of Rochester had their Italian branch in Arezzo, Tuscany, exactly the same city where we spent the most amount of our time, since the Soldinis lived there.

While our oldest was there in school, we made a family trip to visit and of course got in touch with the Soldinis, and they invited all of us to their home for a traditional Sunday lunch. Elita served a 12 course meal! This lunch lasted from noon to past 4 pm. She made everything – all so delicious. I remember at least three different meat courses, soup, two different pastas, salad, vegetables, on and on, it was a feast. And I kept on asking to help her and she kept refusing, but finally I insisted. She did have a woman helping get things out of the kitchen but everything else she did. It was such an amazing memorable time for food and conversation. Rossano was around when our oldest was born and now here we were all together again, all grown, on their turf. And yes, we did have fruit for dessert, served with a knife and fork.

Here’s the salad – not really a recipe – just a great combination of ingredients put together. Make it with LOVE and enjoy.


2 handfuls of baby kale greens – washed and dried
1 ripe avocado, peeled and sliced
2 blood oranges, peeled with a sharp knife and sliced
2 scallions, sliced, white and light green parts only
Finest extra virgin olive oil you can find – I used Harmonian Kalamata olive oil from our fall MARY’s secret ingredients box
Pepper, fresh ground

Slice the ends off of the oranges and hold one flat and firm, cut side down, on a cutting board while slicing the peel and pith off with a sharp knife. Roll the orange over and slice into 4 slices.

Place a handful of baby kale on each plate. Put alternating slices of avocado and blood orange on top of the kale. Top with sliced scallions. Sprinkle lightly with salt and pepper. Drizzle some olive oil on top. No need for any vinegar as you have the citrus with the oranges. Enjoy!

How To Make A Beet Orange Kale Salad

This kale beet orange salad is a winter salad that I’ve been making for the last couple years because it is so zippy and fresh.

I start by roasting the beets in foil packets in the oven.While that is happening, I slice the skin off the oranges including the white pith and cut out each of the segments.

I use a combination of naval and blood oranges and make sure to save the juice, which I whisk with olive oil, salt and pepper to make orange vinaigrette.

Then I toss the kale, oranges and beets with scallions, chives and chopped pistachios.

Yes, the beets can stain everything else in the bowl, but I don’t mind seeing them make their mark on my kale beet orange salad.

The Chef's Take: Ford Fry's Farro Salad

Photo by: Emily Schultz ©Copyright 2014 Emily Schultz. All Rights Reserved. For usage and purchases contact creator.

Emily Schultz, Copyright 2014 Emily Schultz. All Rights Reserved. For usage and purchases contact creator.

"Local farmers literally come to our door, and they show us what they're growing and teach us about all these cool new things," said Ford Fry, the James Beard Foundation Award-nominated chef and restaurateur who heads acclaimed, locally focused Atlanta destinations, including The Optimist, King + Duke , No. 246 and JCT.Kitchen & Bar. Fry is fond of frilly mustard greens and the little flowery shoots that sprout early on from collard-green plants. "We love to use those," he said.

At his latest restaurant, St. Cecilia, the menu is inspired by coastal European foods, from Italy down to France and through Spain, so that means a lot of fish, crudo and handmade pastas. For this farro salad, Fry and his executive chef Craig Richards toss the nutty, healthful European grain with seafood — either cold roasted shrimp, crab or even cuttlefish — and then add roasted beets and some local greens. The salad gets treated to a gorgeous green goddess dressing made with fresh herbs and yogurt instead of mayonnaise. "The yogurt keeps the dish a bit healthier and brighter,” said Fry. "As chefs we are always on a journey to find big flavor, and that does come with fat, but if we don't balance our menus, offering some lighter options, then you wont feel good when you leave our restaurant. And we want you to feel good. We want you to come back. I used to be Mr. Butter, but I have progressed."

35 Easy and Yummy Salad Recipes

Looking for easy and yummy salad recipes that don't suck? Choose from 35 Easy and Yummy Salad Recipes for your ultimate healthy lunch or dinner. Life's too short for boring, bland salads. These are the very best, non-boring, drool-worthy salad recipes.

Boring salads are an abomination. There - I said it. I know it's easy to throw some lettuce and tomato together and call it a salad, but no one is happy to be eating that. These salads though. These EASY and YUMMY salad recipes will save you time and time again when you are trying to clean up your diet without crying into a bowl of kale.

These are the types of salads you'll look forward to eating. Like how you feel when you brought some amazing leftovers (for me it's pasta) to work and it's in the fridge and you can't stop thinking about it ALL DAY. You'll have that same feeling - but with SALAD!


If you’re looking for an easy way to increase your antioxidant intake, we recommend this bright and beautiful Kale and Blood Orange salad from Lee Holmes' latest recipe book Supercharge Your Life.

The vibrancy of a whole food colour indicates its antioxidant potential, which means this salad, with dark green kale and crimson blood orange, is bursting at the seams with antioxidants. Kale is an excellent source of vitamin A and C, while blood orange provides a hefty dose of vitamin C.

Kale has been blitzed into gag-worthy smoothies for far too long. Here, it’s redeemed in a tasty salad, paired with bright and zingy blood oranges. This unique crimson-coloured orange develops its distinctive shade when the fruit grows in low overnight temperatures. This brings with it a delightful raspberry-like flavour that adds an unforgettable twist to green salads.

Not only is this salad an easy way to get in your antioxidants, it’s also full of fibre that the gut microbiome loves. Plus, mixing our Golden Gut Blend into the dressing give you added anti-inflammatory benefits!

Let us know how you go with this delightful, antioxidant-rich salad in the comments below.

Winter Kale and Blood Orange Salad

Winter kale and blood orange salad – a hearty and healthy salad with chicken, kale, red cabbage, carrots, pecans, avocado, blood oranges and a homemade blood orange balsamic vinaigrette. Paleo, Whole30, gluten free, dairy free, refined sugar free.

I have the prettiest salad to help you keep up with your healthy New Year choices! It has almost every color of the rainbow, with a bright pop from my favorite winter fruit.

As if winter oranges aren’t wonderful enough. Now there is the gorgeous and colorful blood orange that makes my salads pretty and pink and red. They’re the real star of this salad.

I also use the blood orange to make a homemade blood orange balsamic vinaigrette. Fresh orange juice is my favorite way to make a healthy, sugar free salad dressing. They add sweetness and brightness, so no sugar is needed.

If your diet allows it, I like adding in 1 teaspoon of pure maple syrup. It adds a touch more of natural sweetness and that delicious, earthy maple syrup flavor that compliments the blood orange and balsamic vinegar. But if you’re trying to avoid all sweeteners (hello Whole30!), then this dressing is still delicious without it.

The rest of the salad are some of my favorite winter produces. Kale (I love lacinto kale for this salad, but you can use any kale), red cabbage, carrots. All so crunchy and nutrient dense. I top it with some chicken breasts for protein, some roasted almonds for crunch, and kale for creaminess.


It’s blood orange season. I’m so excited! They’re just the prettiest fruit and so, so sweet I can’t get enough of them! I threw together this salad over the weekend and it was too delicious and beautiful to keep to myself. I hope you love as much as I do! xx- Sarah

Kale and Blood Orange Salad

1 small shallot, very thinly sliced

high quality Extra Virgin Olive Oil

maldon salt or other large flake finishing salt

– Remove stems from kale (it’s preferable to have a small bunch of dino kale, the leaves will be less bitter!)

– Wash greens, dry in a salad spinner or with paper towels and tears into manageable pieces. Massage kale to soften it. (more about massaging kale here)

– Cut peel from 3 of the blood oranges and slice into rounds.

– Combine greens, shallot slices and oranges on a plate

– Drizzle with olive oil, squeeze the juice from the remaining blood orange over the salad and generously sprinkle finishing salt over the top. Serve immediately!

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Reader Comments

I have a new found love for kale and this looks delicious!

This looks wonderful! Gorgeous photographs, as always! I just featured your Birds of a Feather dinner party post on my own blog, at Thanks for sharing this recipe.

This looks stellar, Sarah! Blood oranges are one of the prettiest things on earth. Happy New Year to you!

oh man, the colors in this are gorgeous — i can only imagine how wonderful the taste would be, too! guess i'll have to find out.

Absolutely stunning salad.

Blood oranges are so yummy. And wow do they make for a lovely photo. So fun to eat pretty food!

Hi Sarah,
that looks absolutely delicious!
I'll try it as soon as possible. Look forward to enjoy this salad. Thank's for sharing.

I am beyond excited that it is blood orange season!! What a perfect little bit of brightness to add to your salad!! Thanks for such a simple recipe…I can't wait to pick up some blood oranges at the grocery store this week!

this is just gorgeous! I love how you sliced the oranges into rounds. I am horrible at my attempts to segment them & this looks much prettier anyway!

So, so pretty! I love all the photos and the flavors! pinned

Gorgeous! I have never had a blood orange before!

YUM! I just bought some blood oranges today. I am going to share this beautiful recipe on my FB page ASAP! Thanks so much. Can't wait to try it.

I have a huge bag of kale in my fridge which needs immediate attention and I couldn't think of anything other than green smoothies. so thanks for the inspiration. looks tasty!

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Such a great recipe…just included this in my “Oh My…Salad!” post. What other lettuce choice would you choose besides kale?

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