Pistachio, Farro and Kale Salad Photo by Carmen Sturdy

Planning your Thanksgiving menu, but you’re ready to try something different?

Why not start with a slight spin on a traditional dish that is both healthy, delicious and easy to prepare! This green salad makes a great accompaniment to roast veggies and a roast turkey (if you’re still planning to pull out all the stops this year) — or pretty much anything else to be honest!

Pistachio, Farro and Kale Salad Recipe;

Serves 6

Health Specs:

  • 205 cal
  • 10 g fat (2 g sat)
  • 16 g carbs
  • 47 mg sodium
  • 3 g fiber
  • 1 g sugar
  • 5 g protein

Prep time: 20 minutes
Cook time: 30 minutes


1 cup farro
1 clove garlic, crushed
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
Salt and pepper to taste
2/3 cup toasted pistachios
1/3 cup parsley
3 stalks celery, finely chopped
2 cups kale, shredded


  1. In a pot over medium heat, simmer the farro and five cups water for 25 to 30 minutes until the farro is softened but still slightly chewy. Drain in a colander and rinse with cold water to cool.
  2. In a small bowl, whisk together the crushed garlic, mustard, olive oil and vinegar. Season with salt and pepper.
  3. In a larger bowl, combine the pistachios, shredded kale, chopped parsley and celery. Toss with the dressing and serve.

For more recipes from Carmen, visit everylastbite.com.

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