Roasted Melon Kale Farro Salad with Bacon
Prep time: 15 minutes
Cook time: 45 minutes
Yields: 4 servings
Ingredients
Farro
- ½ cup farro
- ¼ teaspoon salt
Salad
- 4 slices of bacon
- 4 cups melon
- 4 cups kale
- ¼ teaspoon salt
Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 3 tablespoons minced shallot
- 1 teaspoon stone ground mustard
- ¼ teaspoon sea salt
Directions
To make the farro, heat a small pot over medium heat. Add the farro and toast for a minute or two, until fragrant. Add in 1 cup water and the salt. Bring to a boil, reduce to a simmer, cover, and cook until the farro is tender; 45 minutes.
While the farro is cooking, heat oven to 400˚F. Place a cooling rack on a sheet tray and lay the bacon on top of the cooling rack. Peel and cut the cantaloupe into ½” cubes and place in a roasting pan. Place the bacon and melon in the oven and roast for 20 minutes until the melon is tender and bacon is crispy. Remove from oven and cool slightly.
Remove the stems from the kale and chop. Place in a bowl and sprinkle with salt. Massage the kale until it begins to soften. If the melon has a ton of liquid, drain and add the kale along with the farro.
To make the dressing, combine the ingredients in a small jar and shake to combine. Drizzle over the salad and toss until everything is well combined. Crumble the bacon on top before serving.
Notes
Most farro sold in stores is ‘pearled’ which means part of the grain has been stripped away. This often leads to a quicker cooking time. Double check the package for an accurate cook time.
Enjoy!
