Cherry Kale Salad with Farro, Avocado, Feta, and Cherry Balsamic Vinaigrette

This Cherry Kale Salad is a celebration of color, texture, and flavor—perfectly suited for summer meals. Featuring chewy farro, fresh cherries, creamy avocado, crunchy walnuts, and salty feta, it’s all brought together with a bold cherry balsamic vinaigrette. It’s a satisfying and nutrient-rich salad that is both wholesome and elegant, ideal for lunch, dinner, or serving at a gathering.

Why You’ll Love This Recipe

This salad delivers a dynamic balance of sweet, savory, and tangy notes, making every bite interesting. The hearty farro adds substance, while kale brings a nutritional boost and pleasant bite. Sweet cherries contrast with the richness of avocado and feta, and the crunchy walnuts add a nutty finish. The homemade cherry vinaigrette elevates the dish with vibrant, fruity acidity. Whether you’re entertaining or simply craving something wholesome and unique, this salad offers a refreshing change from the ordinary.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the salad:

• 1 cup cooked farro, cooled
• 1 cup fresh cherries, pitted and halved
• 2 cups kale, de-stemmed and chopped
• 1/2 cup crumbled feta cheese
• 1/3 cup walnuts, chopped
• 1 ripe avocado, diced
• 1/4 cup fresh basil, chopped (optional)

For the cherry balsamic vinaigrette:

• 1/4 cup pitted fresh cherries
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1/2 tsp Dijon mustard
• 1/3 cup olive oil
• Salt and black pepper, to taste

Directions

1. Cook the farro according to the package instructions. Once done, set it aside to cool.
2. In a large bowl, combine the cooled farro, chopped kale, cherries, walnuts, feta, avocado, and basil if using.
3. In a blender or food processor, add the pitted cherries, balsamic vinegar, honey (or maple syrup), and Dijon mustard. Blend until smooth.
4. With the blender running, slowly drizzle in the olive oil until the vinaigrette is emulsified. Season with salt and pepper to taste.
5. Pour the vinaigrette over the salad ingredients and toss gently until everything is well coated.
6. Serve immediately, or chill for 10–15 minutes to enhance the flavors before serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes (for farro)
Total Time: 40 minutes
Calories per serving: 390 kcal

Variations

• Vegan Version: Omit the feta or replace it with a plant-based cheese alternative. Use maple syrup instead of honey in the dressing.
• Gluten-Free: Substitute the farro with a gluten-free grain such as quinoa or brown rice.
• Berry Boost: Add blueberries or sliced strawberries alongside the cherries for added sweetness and color.
• Protein Addition: Grilled chicken or chickpeas can be added to turn this into a more filling entrée salad.
• Nut-Free: Swap the walnuts for roasted sunflower seeds or leave them out entirely.

storage/reheating

This salad is best enjoyed fresh, especially because of the avocado and tender kale. However, if you plan to store leftovers, keep the dressing separate and only combine when ready to serve. Store undressed salad in an airtight container in the refrigerator for up to 2 days. The vinaigrette can be stored in a sealed jar for up to 5 days. Stir or shake the dressing before each use. This dish is not intended for reheating.

FAQs

Can I use dried cherries instead of fresh?

Fresh cherries provide the juiciest flavor, but dried cherries can be used if rehydrated slightly in warm water or balsamic vinegar.

Is there a good substitute for farro?

Yes, quinoa, barley, or brown rice are excellent substitutes if you’re looking for a gluten-free or quicker-cooking option.

How do I keep the avocado from browning?

Add the avocado just before serving and ensure it is lightly coated in the vinaigrette to help slow oxidation.

Can I prepare this salad in advance?

You can prepare the individual components in advance but wait to assemble and dress the salad until just before serving.

Is this salad suitable for meal prep?

Yes, with the dressing stored separately, it makes a great meal prep option. Assemble portions in containers and add avocado and dressing just before eating.

How long should I massage the kale?

Massaging kale for 1–2 minutes with a little olive oil or lemon juice helps soften its texture and reduce bitterness.

Can I use frozen cherries?

Yes, thaw and drain them thoroughly before using to avoid excess moisture.

What type of kale works best in this salad?

Lacinato (dinosaur) kale has a more tender texture, but curly kale can also be used after being finely chopped and massaged.

Can I make the dressing without a blender?

Yes, just mash the cherries finely and whisk vigorously with the other ingredients to combine.

How do I make the dressing thicker or creamier?

Add a spoonful of Greek yogurt or a small amount of blended avocado for a creamier texture.

Conclusion

Cherry Kale Salad with Farro, Avocado, Feta, and Cherry Balsamic Vinaigrette is a unique and satisfying dish that brings together fresh, wholesome ingredients with bold seasonal flavors. Perfect for summer meals, gatherings, or as a standalone lunch, it offers both nourishment and sophistication. With endless variations and a homemade dressing that stands out, this salad is sure to become a seasonal favorite.

Cherry Kale Salad with Farro, Avocado, Feta, and Cherry Balsamic Vinaigrette

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This Cherry Kale Salad with farro, avocado, feta, and a cherry balsamic vinaigrette is a hearty, wholesome summer salad. A perfect blend of sweet, salty, and creamy, it’s packed with nutrients and bold seasonal flavors.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salad / Main Course
• Method: Assembled
• Cuisine: Seasonal
• Diet: Vegetarian

Ingredients

For the salad:

• 1 cup cooked farro, cooled

• 1 cup fresh cherries, pitted and halved

• 2 cups kale, de-stemmed and chopped

• 1/2 cup crumbled feta cheese

• 1/3 cup walnuts, chopped

• 1 ripe avocado, diced

• 1/4 cup fresh basil, chopped (optional)

For the cherry balsamic vinaigrette:

• 1/4 cup pitted fresh cherries

• 2 tbsp balsamic vinegar

• 1 tbsp honey or maple syrup

• 1/2 tsp Dijon mustard

• 1/3 cup olive oil

• Salt and black pepper, to taste

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Instructions

1. Cook the Farro: Prepare farro according to package directions. Let cool to room temperature.

2. Mix the Salad: In a large bowl, combine cooled farro, kale, cherries, walnuts, feta, avocado, and basil (if using).

3. Make the Vinaigrette: In a blender or food processor, blend cherries, balsamic vinegar, honey, and mustard until smooth. Slowly add olive oil while blending to emulsify. Season with salt and pepper.

4. Assemble: Pour dressing over the salad and gently toss to coat. Serve immediately or chill for 15 minutes for deeper flavor.

Notes

• Massage kale with a drizzle of olive oil before tossing if you prefer a more tender bite.

• This salad stores well in the fridge (minus the avocado) for up to 2 days.

• Add grilled chicken or chickpeas for a protein boost.