Blueberry, Peach & Kale Grain Salad
My perfect Saturday morning looks a lot like this—stretching out my body and mind at 8 a.m. yoga, a trip to the farmers’ market to stock up on seasonal produce and local favorites, and then preparing a fresh and simple salad for lunch inspired by ingredients from the market. This past Saturday was no exception to this routine, though I did skip yoga. I shared a quick snap of the blueberry, peach, kale and grain salad I whipped together for lunch over on Instagram, so I thought today I’d share the super easy, non-recipe recipe for it with you today!
Blueberry, Peach & Kale Grain Salad
1 cup of farro or wheat berries, cooked according to package instructions
One bunch of kale, washed, destemmed, torn into pieces
1 cup of blueberries
1 large peach, diced
½ cup of roasted almonds, roughly chopped
¼ cup of SarVecchio (the best Parmesan!), grated
Balsamic vinegar
Extra-virgin olive oil
Salt and pepper
In a small bowl, make the dressing: Whisk together a small amount (about 1/4 cup total) of balsamic vinegar and olive oil to your taste preference (we prefer more vinegar to oil). Season with salt and pepper. Add torn kale leaves and farro to a large salad bowl and distribute the balsamic vinaigrette evenly, using hands to coat the leaves and grains well. Let sit 10-15 minutes. Season generously with salt and pepper. Add the blueberries, peaches, almonds, and cheese on top. Toss everything together just before serving and enjoy.