Autumnal Vegan Farro Salad🥗
Packed with colour, texture, and bold autumn flavours, this dish brings together chewy farro, garlicky wilted kale, juicy pomegranate seeds, and golden toasted almonds, a warming soul soothing salad!

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Ingredients (serves 4):

200g farro
150g kale, chopped
1 shallot, finely diced
2 cloves garlic, minced
1 tbsp olive oil
1 handful toasted flaked almonds
1 handful pomegranate seeds
1 small roasted pepper, sliced
Salt and black pepper, to taste

Dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp maple syrup
½ lemon, juiced
Salt and pepper, to taste

Method
1. Cook the farro until tender, drain, and set aside.
2. Sauté shallot and garlic in olive oil until fragrant. Add kale and cook until just wilted.
3. Combine farro, kale, roasted pepper, pomegranate, and almonds in a large bowl.
4. Whisk the dressing ingredients and pour over the salad. Toss until evenly coated.
5. Taste and adjust seasoning, then serve warm.

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