Vegan kale and farro Caesar salad with pine nuts and tomatoes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Vegan kale and farro Caesar salad with pine nuts and tomatoes

Carb-Conscious, Mediterranean, Diabetes-Friendly, Vegan, Lean & Clean, Family-Friendly, Dairy-Free

2 Servings, 420 Calories/Serving

15 Minutes

Put a hot new twist on a cool club classic! For this protein-packed salad, drizzle on our special vegan Caesar dressing—a dreamy blend of almond milk, cashew butter, lemon juice, capers, and fresh garlic. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup farro
  • ¼ pound organic grape or cherry tomatoes
  • 1 head organic Artisan romaine or other lettuce
  • 4 or 5 sprigs organic fresh dill
  • ¼ cup pine nuts
  • 3 ounces organic baby kale or other leafy greens
  • Sunbasket vegan Caesar dressing (almond milk - cashew butter - lemon juice - Dijon mustard - capers - vegan Worcestershire - kosher salt - nutritional yeast - garlic - black pepper - onion powder)
Chef's Tip

Keep an eye on the pine nuts as they toast; it takes only a moment for these delicate and fatty nuts to burn. Remove them from the heat just as they start to turn light brown and become buttery fragrant. 

Nutrition per serving

Calories 420, Total Fat 22g (28% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 600mg (26% DV), Total Carb. 43g (16% DV), Fiber 12g (43% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 15g
Contains: Tree Nuts (almond, cashew, pine nut), Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the farro

In a small sauce pot, combine the farro and 1½ cups [3 cups] lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain, return to the pot, and set aside. While the farro is cooking, prepare the remaining ingredients. 

2

Prep the remaining ingredients; toast the pine nuts

  • Cut the tomatoes in half.
  • Trim the root end from the romaine; coarsely chop the leaves.
  • Coarsely chop the dill.

In a dry medium frying pan over medium-low heat, toast the pine nuts, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a plate to cool.

3

Assemble the salad

In a large bowl, combine the tomatoes, romaine, dill, pine nuts, kale, and farro. Add half the Caesar dressing and toss to coat (set aside the remaining dressing for serving). Season to taste with salt and pepper. 

Serve

Transfer the salad to individual bowls and serve the remaining dressing on the side.

Kids Can!
  • Combine the farro and water. 
  • Time the farro.
  • Assemble the salad.