Kale and Farro Salad with Spiced Candied Pecans

There is nothing better than warm, sweet, cinnamon sugar scent wafting from the oven on a cozy fall day. This killer seasonal salad features spiced, nutty pecans, producing autumnal smells that will fill your kitchen.

Now let’s talk about the salad: the warm spices baked into the pecans pair incredibly well with hearty massaged kale, chewy grains of farro, peppery arugula, and a creamy, zesty dressing. The combination of flavors and textures is so tantalizing that it will have everyone, even self-proclaimed kale haters, coming back for more. 

This vegan salad needs little accompaniment, so pair it with your favorite plant-based protein for a nourishing weeknight meal. It also makes an impressive Thanksgiving side or shareable dish at a seasonal potluck. 

What Kind of Kale Is Best for Salad?

We love using curly kale (either green or red) for this recipe. A combination of both is colorful and festive. After a quick massage, the leaves become tender, chewy, and hold the tahini dressing nicely.

You can substitute lacinato kale (aka Tuscan or dino kale) if you want to skip the massaging—it’s a bit more tender to begin with and will break down once you add the dressing. It takes up less volume than curly kale, so you might want to add an additional bunch.

How to Massage Kale

Massaging kale helps to tenderize the tough leaves, making them pleasant to eat raw. It also takes a bit of the edge off, giving it a milder flavor.

After washing and chopping your kale, place it in a large bowl. We add lemon juice and a sprinkle of salt to help break down the kale and infuse it with flavor. With clean hands, massage the kale for a couple of minutes. Squeeze it in your hands, like you would a stress ball, until it reduces in volume, becoming glossy and deeper in color.

What Kind of Farro Should I Buy?

Farro is typically sold in 3 different varieties: pearled, semi-pearled, and whole. Whole farro is the most nutrient-dense because it has the entire grain still intact. This also means it has the longest cook time. 

For this recipe, look for pearled or semi-pearled varieties because they are quick-cooking and won’t require any soaking. We like using a semi-pearled, pre-cooked variety that only takes 10 minutes to prepare.

Make It Ahead

The components of this salad are easy to prepare in advance and can be thrown together when it’s time to eat. 

Bake a batch of the spiced candied pecans ahead of time and store them in an airtight container on the counter for up to 2 weeks. You can make the tahini dressing in advance and store it in the fridge for up to 1 week. It will thicken over time, so add a splash or two of water to thin it before serving.

You can also cook the farro and wash and chop the kale a day or two in advance, storing them separately in the refrigerator. Massage the kale the day of to maximize freshness.

Other Ways to Use Spiced Candied Pecans

In addition to adding the spiced candied pecans to the salad, you can also enjoy them:

• On a charcuterie board with cheese, crackers, and fruit
• In oatmeal or on top of overnight oats
• With your favorite granola or cereal
• On top of pancakes, ice cream, or brownies

The pecans are so easy to make and even easier to snack on. Consider doubling the recipe so you have extra! 

More Fun With Your Favorite Leafy Green, Kale

• Roasted Kale and Butternut Squash Pasta
• Dinosaur Kale with Baby Potatoes
• Festive Beet Citrus Salad with Kale and Pistachios
• Rotini with Kale and Walnut Pesto
• Cabbage and Kale Salad with Caraway Ranch Dressing