With Apple Cider Honey Mustard Vinaigrette
The quintessential fall salad has arrived. Nutty, fibrous farro adds weight to a foundation of rich greens. Sweet pomegranate seeds and salty pepitas give it a beautifully balanced punch of flavor. And this vinaigrette? It’s the next-level mix you’ll be dressing every salad with moving forward.
Prep Time: 5 minutes | Makes 4 servings
- 1 heaping cup curly kale, chopped
- 1 cup shaved Brussel sprouts
- 1/2 cup cooked farro
- 1/4 cup pomegranate seeds
- 1/4 cup petitas
- 2 Tbsp grated pecorino cheese
- 1 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 4 Tbsp olive oil
- Salt + pepper
Whisk vinaigrette ingredients in a small bowl, and set aside.
Add kale and Brussels to a large serving bowl. Pour dressing over
lettuce and toss until fully coated and kale begins to wilt. Then,
sprinkle farro, pepitas, and pomegranate over the greens.
Toss, garnish with pecorino, salt, and pepper, and serve.
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.