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Farro Salad with Kale and Kumquats

Tangy, bright kumquats star in this easy farro salad recipe — perfect for chilly nights at home. Serves 2 as a meal (add some shredded chicken or some cheese!) or 4 as a side.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: American
Keyword: citrus, farro, grain, salad


  • 3/4 cup farro
  • 1 shallot thinly sliced
  • 6-8 kumquats thinly sliced and seeds removed
  • 1 bunch lacinato kale stems removed and torn into bite-sized pieces
  • ¼ cup chicken stock vegetable stock, or water
  • ¼ cup parsley minced
  • Olive oil
  • Salt and pepper


  • In a small pot, combine the farro with 2 cups of water and a big pinch of salt. Heat to boiling, then reduce to a simmer. Cook for 20-25 minutes, or until tender and all of the water is absorbed. Depending on the strength of your simmer, you might need to add more water.
  • While the farro cooks, heat 2 tablespoons of olive oil over medium heat in a skillet with a lid. Add the sliced shallot, and saute 2-3 minutes, or until softened.
  • Add the sliced kumquats, and saute, stirring very infrequently, for 3-4 minutes longer, or until the fruit is slightly broken down and the peels have browned slightly around the edges.
  • Add the stock or water to the pot, along with a big pinch of salt and a healthy amount of black pepper. Add the kale, then cover the pan to allow the kale to wilt. If your pan doesn’t have a cover, try a cookie sheet or some aluminum foil.
  • Add the cooked kale and kumquat mixture to the pot with the farro, stirring to combine. Drizzle in some olive oil and season with salt to taste. Enjoy warm or at room temperature.