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Warm Farro Salad with Italian Sausage, Blistered Tomatoes, & Kale Recipe

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3.9 from 90 reviews

This Warm Farro Salad with Italian Sausage, Blistered Tomatoes, and Kale is a hearty and flavorful dish perfect for a wholesome lunch or dinner. Nutty farro, tender roasted chicken sausage, and sweet blistered tomatoes combine with kale and a zesty balsamic dressing to create a nutritious and comforting salad. Topped with toasted almonds and shaved Parmigiano-Reggiano, this salad balances fresh and rich flavors with satisfying textures.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Grains and Protein

  • 1½ cups (280g) farro (semi-pearled or whole)
  • Kosher salt, for cooking
  • 1 lb (450g) mild Italian chicken sausage (about 4 links)

Vegetables and Herbs

  • 2 pints (600g) heirloom cherry or grape tomatoes
  • 1 large shallot, thinly sliced into half moons
  • 1 bunch lacinato Tuscan kale, stems removed, leaves very thinly sliced
  • 3 large scallions, very thinly sliced
  • A few handfuls fresh basil, torn or left whole
  • ½ medium lemon, juiced (about 20ml)

Nuts and Cheese

  • ½ cup (55g) slivered almonds
  • ⅓ cup (30g) shaved Parmigiano-Reggiano

Dressing and Oil

  • 3 Tbsp (45ml) extra-virgin olive oil, plus 2 Tbsp (20ml) extra-virgin olive oil for cooking
  • 2 Tbsp (30ml) aged balsamic vinegar
  • 2 tsp (10ml) Dijon or whole-grain mustard
  • 1 tsp (5ml) honey
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • Flaky sea salt, for finishing

Instructions

  1. Cook the farro. Bring a medium saucepan of well-salted water to a boil. Add the farro and reduce to a simmer. Cook until tender but still slightly chewy, about 35-40 minutes. Drain the farro in a fine-mesh strainer and set aside.
  2. Roast the sausage. Preheat the oven to 400°F (205°C). Place the Italian chicken sausage on a rimmed baking sheet lined with parchment paper. Roast until cooked through, approximately 12-15 minutes. Remove and let cool for 5-10 minutes, then slice diagonally into thin rounds.
  3. Wilt the kale. Transfer the warm farro to a large serving bowl. Add the thinly sliced kale and toss; the residual heat from the farro will gently wilt the kale. Set aside.
  4. Blister the tomatoes. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the cherry or grape tomatoes with a pinch of kosher salt. Cook undisturbed for about 3 minutes until they blister and begin to burst, then toss occasionally. Add the thinly sliced shallot and cook until softened, about 2-3 minutes more. Pour this tomato and shallot mixture, along with pan juices, into the farro and kale bowl.
  5. Prepare the almonds. You can use the slivered almonds as is or toast them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, to deepen their flavor.
  6. Make the dressing. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of aged balsamic vinegar, 2 teaspoons of Dijon mustard, 1 teaspoon of honey, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until well emulsified.
  7. Combine all ingredients. Add the roasted sausage slices, scallions, toasted almonds, and fresh basil to the farro and kale mixture. Squeeze in the lemon juice and pour over the dressing. Toss everything thoroughly to combine and distribute flavors evenly.
  8. Finish and serve. Add the shaved Parmigiano-Reggiano and toss gently once more. Taste the salad and adjust the seasoning with extra lemon juice, salt, or pepper as desired. Serve with a drizzle of extra olive oil and a generous pinch of flaky sea salt. Optionally, add more Parmigiano on top. Enjoy warm or at room temperature!

Notes

  • For a one-skillet method to cook the sausage and blister tomatoes together, start by slicing and cooking sausage in a skillet before adding tomatoes and shallots to develop deeper flavors with less cleaning.
  • Use semi-pearled farro for a quicker cook time, or whole farro for more chew and fiber.
  • Toasting almonds amplifies their nuttiness but can be skipped for a milder flavor and quicker prep.
  • This salad can be served warm or cooled to room temperature for versatility in any season.
  • Substitute Parmigiano-Reggiano with Pecorino Romano for a tangier cheese option.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Italian

Find it online: https://allyumcooks.com/warm-farro-salad-with-italian-sausage-blistered-tomatoes-and-kale-recipe/