Kale, Farro, Pistachio Salad Veg K V 20 Mins Madalyn Deegan Ingredients Instructions 1. In a pot on medium heat, allow 1 cup farro the farro and 5 cups water to 1 clove garlic, crushed simmer for 25-30 minutes until 1 tsp Dijon mustard the farro is softened but still slightly chewy. ¼ cup extra virgin olive oil 2. Drain in a colander and rinse with 3 tbsp apple cider vinegar cold water to cool. t cup toasted pistachios 3. In a small bowl, whisk together s cup fresh parsley, chopped the crushed garlic, mustard, olive oil, and vinegar. Season with salt 3 stalks celery, ûnely chopped and pepper. 2 cups kale, shredded 4. In a serving bowl, combine the Salt and pepper to taste pistachios, farro, shredded kale, chopped parsley, and celery. Toss with the dressing and serve. Source: Woman of Today