This winter chopped salad has hearty seasonal greens balanced with a light and bright dressing recipe. If you don’t have time to make croutons, use your favorite store-bought brand. Or, substitute with another 1/2 cup of Santé Candied Pecans.

Ingredients

Salad

• 2 slices sourdough bread
• pinch salt, pepper and garlic powder
• 1 cup cooked farro (1/2 cup dry farro)
• 2 small bunches lacinato kale, spines removed & chopped
• 1 tbsp olive oil
• 1/2 cup Santé Candied Pecans
• 1/2 cup crumbled goat cheese
• 2 cups thinly sliced brussels sprouts
• 1 apple, thinly sliced

Dressing

• 2 tbsp grainy or dijon mustard
• 2 tbsp red wine vinegar
• 6 tbsp olive oil
• 1 tbsp liquid honey
• 1 tsp salt
• 1/2 tsp ground pepper
• 1 garlic clove, grated
• 1/2 tsp chili flakes

Instructions

1. To prepare the croutons, preheat the oven to 375°F. Cut 2 slices of sourdough bread into cubes, drizzle with olive oil and season with a big pinch of salt, pepper and garlic powder. Bake until golden, about 10-15 minutes.
2. To prepare the farro, cook as per your package instructions, cooking it to your preferred doneness. Set aside, cool slightly.
3. To make the dressing, combine all of the ingredients in a bowl and whisk. Set aside.
4. To prepare the kale, add a tablespoon of olive oil and massage with your hands for about a minute. (The point of massaging the kale is to break down some of the tough fibres, making for a more tender salad). Add your farro to a large serving plate or salad bowl.
5. Add the chopped kale, brussels sprouts and croutons. Arrange the goat cheese, Candied Pecans and thinly sliced apples on top in a beautiful arrangement.
6. Drizzle the dressing over, toss and serve with extra Candied Pecans.

Recipe by Food by Maria featuring Santé Candied Pecans