Average: 2.5 (2 votes)
Active time
30 minutes
Total time
1 hour
8 servings
Serving Size
1/8 recipe

For the salad:

2 cups whole grain emmer or einkorn farro, dry

1 tablespoon olive oil

2 tablespoons butter

1 large shallot, cut into long, thin slices

1 teaspoon Italian dried herbs

Sea salt, to taste

16 to 18 stems of kale, stems removed, coarsely chopped 

⅛ cup dry white wine

1 (14-ounce) can artichoke hearts, rinsed, quartered, and drained (marinated artichokes work well but are not necessary)

½ cup feta cheese


For the dressing:

1 (14-ounce) can artichoke hearts, rinsed and drained

½ cup olive oil

3 tablespoons white balsamic vinegar

2 tablespoons lemon juice, freshly squeezed

1 small shallot, minced

2 cloves garlic, minced

1 teaspoon Italian dried herbs

2 tablespoons honey mustard

Salt and pepper, to taste

  1. On stove top, in medium-sized saucepan, add farro to 6 cups of salted boiling water. Simmer on low as instructed on farro packaging (emmer can take 50 to 60 minutes, while einkorn may only take 20 to 25 minutes). Drain and set aside to cool. (Note: This step may be done up to 5 days in advance).
  2. In a large saucepan over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. Add sliced shallot and simmer on low until shallots are translucent, about 8 to 10 minutes. Add Italian herbs and a salt to taste. Saute for 2 minutes. 
  3. Add chopped kale and white wine to pan. With burner still on low, cover the saucepan with a lid to steam kale for 2 to 3 minutes, or until it’s slightly wilted but maintains its structure. Uncover, turn off heat, and transfer immediately to a large bowl to cool. 
  4. Once kale mixture is cool, add cooked farro and mix in quartered artichoke hearts.
  5. In a blender, combine all the dressing ingredients and blend until the dressing is smooth. 
  6. Toss dresssing with kale and farro about 10 minutes prior to serving and top the salad with feta cheese.

Recipe and photo courtesy of Bluebird Grain Farms.


Calories: 370
Total Fat: 19g
Saturated Fat: 5g
Sodium: 300mg
Carbohydrate: 42g
Total Sugar: 4g
Added Sugar 0g
Fiber: 5g
Protein: 10g

Yield: 8 servings

Serving Size: 1/8 recipe

How'd it Taste?

Rose Langley
Butter is not heart healthy and should not be included in this recipe. Olive oil is the only thing that would be needed.
Not the food police
Butter provides a ton of flavor and when divided amongst the entire recipe, it is so negligible. Chill out.
Joyce M.
I hear what you're saying, but I have to jump in here because we all fall prey to making blanket statements. This is easy to do in nutrition. The thing is, nutrition is so personal and big picture. I used to be butter-averse. But I learned that depending on the amount and type of butter, it can be part of a balanced meal. I want to share it here, just in case folks don't already know. The DGA recommendation is to limit saturated fats to less than 10% of the total calories you eat and drink each day. That’s about 200 calories for a 2,000 calorie diet. Fat is part of a healthful diet. Our bodies need fat to maintain the structure of our cells, carry vitamins from our food to our bloodstream, insulate and provide cushion to our organs, and transport helpful and harmful cholesterol in/out of our bodies. This recipe serves 6-8. So let's say the total serving size is 6. That is about 1 teaspoon of butter (fat or oil). That comes out to 37 calories, 2.7g of saturated fat per serving. Depending on what type of diet people are following; and what else they're eating throughout the day, this amount of butter can be okay. If the butter is organic and/or made from grass-fed cows it's a bonus because there are more Omega-3s in those butters than conventional butter. I do want to add that extra virgin olive oil, also has saturated fat. About 2 grams/serving. This recipe calls for 1/2 cup of EVOO. Again, we're saying there's 6 servings. That comes out to about 2.7 grams of saturated fat and about 160 calories. So that puts us very close to the saturated fat daily limit of 200 calories on a 2,000 calorie daily diet. If anything it's not the butter that needs to be adjusted in this recipe, it's the amount of EVOO. I would modify this recipe and use 1/4 cup of EVOO, 1 tablespoon of vinegar and add 1/4 cup of freshly squeezed orange juice to this dressing. There is room for butter on a balanced plate.
So is there actually a whole can of artichokes in the salad dressing? Two cans total? Just want to check before I make this.
Hi Patsy -- Yes, this recipe uses two cans of artichokes: one for the dressing, and one for the salad. The artichokes in the dressing are added to a blender with the other dressing ingredients and they give the dressing a rich creaminess.
jean staneslow
what is "honey mustard"? i know honey mustard dressing, but not honey mustard.
Hi Jean -- You can find honey mustard in the mustard aisle of many grocery stores, or you can add a little honey to mustard you already have in your fridge.

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