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.
- 1 heaping cup curly kale, chopped
- 1 cup shaved brussels sprouts
- 1/2 cup cooked farro
- 1/4 cup pomegranate seeds
- 1/4 cup pepitas
- 2 tablespoons grated pecorino cheese
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 4 tablespoons olive oil
- Salt + pepper
The quintessential seasonal salad is here. Nutty, fibrous farro adds to a foundation of hearty greens. Sweet pomegranate seeds and salty pepitas pack in punches of flavor, and a honey mustard vinaigrette ties it all together. Serve alongside your Thanksgiving buffet or top with protein for a new weeknight favorite.
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 greens. Toss, garnish with pecorino, salt and pepper, and serve.