Planning Ahead: Overnight Kale Salad Inspired by Seasonal Flavors

I was recently in the South, Atlanta to be exact and I was determined to sample at least one kale salad. I know the South has it's rep for deep fried everything, but I know Atlanta is home to refined chefs with some diverse palates. Although, I'm pretty sure kale is an import to Atlanta, it was pretty easy to find! Inspired by a late lunch I had at rustic, cute, Asian Fusion BBQ joint (again, only in the South!); a refreshing kale salad on a hoTlanta day was exactly what I was craving. Also, an excellent choice given the massive portions and battered this and that.

I was wary of ordering a salad anywhere in Atlanta, since its speciality is southern comfort. But I read some rave reviews on Eater Atlanta. The salad was HUGE, more than enough for two to share as an appetizer and plenty for one as a meal! The farro (a low gluten grain) in the salad added a lot of extra substance and heavier texture than quinoa.

As soon as I got back I was inspired to make this salad at home! The ingredients were simple, the pairings of the soy, ginger, kale, feta and heirloom tomatoes were awesome! I'm usually adverse to fusion foods, but this was truly unique and celebrated some seasonality with those tomatoes!

Of course, I had to add my own touch when I got home...I skipped the fennel in the original salad and opted for some fresh, sweet, corn and almond slices for added crunch. And because I have WAY TOO MANY mason jars of sauces and dressings hanging out in my dinky fridge, I went to good ol' TJ's for store bough sesame ginger dressing...although you can find an easy and simple recipe for similar, homemade version here.

I had this salad for lunch and then stole a small bite or a two a few hours later...and my, OH MY, was it so much more flavorful just a few hours after the first taste! I definitely recommend making this a night before. Take it it for lunch the next day or have it for dinner with some grilled protein. A great salad with lots of vibrant colors, seasonal veggies and perfect for a potluck or to share in mass!

Tricolor Kale and Farro Salad wit Soy Ginger Sesame Dressing

     Kneading Sass Original 

Ingredients:

• 1 bunch dino kale, cut into strips
• 1/2 cup farro, cooked to packaged directions
• 1 shallot, minced (added to cooking farro)
• 1/2 cup heirloom tomatoes, quartered
• 1 cob, sweet corn, kernels removed
• 1/2 avocado, diced
• 1/4 cup feta, crumbled
• small handful sliced almonds
• 1/4 cup soy ginger sesame dressing (you really want to coat those leaves!)
• Pepper to taste

Directions:

1. Start by cooking your 1/2 cup of farro to package instructions. I used 1 cup or water for 1/2 cup of uncooked farro. I brought this to a boil and added my minced shallots, hoping to infuse them with a mild, onion-y flavor.

2. Bring farro to simmer for 10 minutes. Once farro is cooked, set a side and let cool.

3. Cut dino kale into thin strips. Removed middle stems if using din kale leaves.

4. Quarter heirloom tomatoes and dice the half avocado.

5. Cut the corn kernels right off the cob, no need to cook them as they are super sweet and crunchy raw!

6. Add dino kale, corn, tomatoes and avocado to a large bowl. Top with crumbled feta and almond slices.

7. Gently stir in cooked and slightly cooled farro. Add a dash of pepper and toss in your dressing.

8. Mix well and serve cold, preferably in a few hours or the next day.

This salad serves 4-6 hungry kale lovin' mouths!