Dishing Up the Dirt

Garlicky Kale & Farro Salad

Well folks, it is officially spring. All of the farmers around here are slowly coming out of hibernation. We are so full of excitement and hope for this farm season that it feels like we might explode. Our bodies have finally healed from all the physical abuse we put them through last year. Hopefully all the rest and TLC we got over the winter will give us the strength and energy to tackle anything mother nature throws at us this season. Fingers and toes are crossed that the flea beetles will stay away, the irrigation drips don’t clog, and that the deer, elk and quail find better places to munch on food instead of the produce at Tumbleweed Farm.

This salad screams springtime. I love how light it is while still keeping me full for hours. Recently I’ve been loving cooking with farro, the nutty flavor and chewy texture is out of this world. When paired with crunchy radishes, garlicky kale, and a perfectly poached egg this salad has gone to the top of my list as favorite weekend breakfasts. It tastes extra delicious when paired with our favorite Bloody MaryIn my opinion, if you are going to ditch a smoothie and eat eggs for breakfast a Bloody Mary is only appropriate. It is almost the weekend after all! Enjoy.

Garlicky Kale and Farro Salad with Poached Egg

Prep Time: 15 minutes    Cook Time: 25 minutes    Serves: 2-4

  • 3/4 cup uncooked farro
  • 1 egg per person (farm fresh, organic, or free range if possible)
  • 1 cup radishes, sliced paper thin
  • 1 large bunch of kale or 2 small bunches (about 5 cups worth) tough stems removed and torn into bite size pieces
  • 4 large cloves of garlic, minced
  • 3 tablespoons fresh chives, diced
  • 1 avocado, diced
  • 4 tablespoons olive oil (divided)
  • 1 1/2 tablespoons red wine vinegar
  • Pinch of crushed red pepper flakes
  • Salt and pepper to taste


  1. Rinse farro. Place in a large pot of water and bring to a boil. Reduce heat and simmer until farro is tender. About 25 minutes. Drain well and set aside.
  2. Heat a medium-sized skillet with 2 TBS olive oil over medium heat. Add garlic and saute` for about 1 minute. Add the kale and cook until kale is wilted and tender. About 5 minutes. Be sure to stir the kale often while cooking to prevent burning.
  3. Poach your eggs using your favorite method. (you can also use a fried egg or even scrambled eggs here too!)
  4. Toss together the cooked farro and kale. Stir in the chives, avocado, and radishes. Divide among plates and top with a poached egg, drizzle of red wine vinegar, drizzle of olive oil, pinch of crushed red pepper flakes, salt and pepper. Enjoy!


*Use this recipe as a guide. Adjust measurements and ingredients as necessary.

Leave a Reply

18 thoughts on “Garlicky Kale & Farro Salad

  1. Amy says:

    I love poached eggs! And garlic paired with kale – delicious! Just going to swap farro for brown rice because my belly can’t do farro.
    Perfect late summer night dinner for us in Australia.
    Good luck with spring farming! Hope those deer stay far away 🙂

    1. Jennifer says:

      This is so amazing! I have been eating this for lunch and dinner all week and I added asparagus. A friend supplies with her farm fresh eggs which makes it all the tastier! Thank you!

  2. cheri says:

    I love the way faro holds up and keeps it’s texture, good looking dish. Good luck keeping all the animals away.’

  3. I love farro too. Anything chewy and nutty, and I’m in. This is a great take on a main-course grain salad. Good luck with the farming season!

    1. Andrea says:

      Chewy and nutty are such a lovely combination!! Glad to know you are a farro lover too!

  4. This looks like a delicious farmers market ingredient breakfast.

  5. I am so thankful that spring has finally arrived. The snow was bringing me down. This salad looks hearty and filling. Love the addition of the poached egg. Yum!

    1. Andrea says:

      Poached eggs make everything better 🙂

  6. Love the idea of farro for breakfast with an egg! Sign me up!

  7. Anything with the word garlicky in it sells me! This + a Bloody Mary would make a perfect weekend brunch….followed by a nap. 🙂

  8. Love the inclusion of avocado and radish – brings this dish into nice crunchy lunchtime territory.

    1. Andrea says:

      This would make a lovely lunch!

  9. Look at that pretty poached egg! I could eat this for breakfast,, lunch and dinner! Happy spring !

  10. Lauren says:


  11. This looks like a really lovely salad, and that poached egg on top is calling my name!
    I hope you enjoy your weekend

  12. Francesca says:

    This looks absolutely incredible. runny eggs on anything send my heart skipping a beat.

  13. I definitely enjoyed a bloody mary yesterday, and just wish I had this dish to go along with it! So much good springtime crunch and chew going on here. And I couldn’t be more envious of your farm-fresh eggs. Looks delish!

    1. Andrea says:

      Glad to know that you guys enjoy a good bloody mary on the weekends too 🙂

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