We’ve all heard of the crispy rice trend, and by all means, use rice in this recipe if you so please. I will say though, that using farro keeps this salad a little more interesting with a subtle nuttiness and dense chew. This dish will fill you up without making you feel too heavy and will keep your table fun and interesting with an array of different textures and flavors. We just know your family will love it.

serves 4

• 1 cup cooked farro
• 3 Tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp salt, plus more for sautéing
• ½ tsp turmeric
• ½ tsp coarsely ground black pepper
• 1 onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 cup shredded red cabbage
• ¼ cup chopped fresh dill
• 1 cup kale, finely chopped

Lemon-Garlic Dressing

¼ cup avocado oil

2 Tbsp maple syrup

2 Tbsp freshly squeezed lemon juice

4 cubes frozen garlic

1 tsp Dijon mustard

½ tsp dried oregano (optional)

½ tsp salt

¼ tsp coarsely ground black pepper

Combine the farro, 1 Tbsp olive oil, and the spices in a bowl. Mix until evenly combined. Set aside.

Pour 2 Tbsp oil in a frying pan. Add the onion and pepper. Sauté for 10–15 minutes, or until the onion is golden. Add the onion and pepper to the bowl of farro and mix.

Place the frying pan over medium heat without cleaning it first. Once it’s hot, pour the farro mixture into the pan. Make sure the farro can lie flat in the pan. If the pan is too small, do it in shifts.

Fry the farro mixture for 7–10 minutes, mixing occasionally to prevent burning, until it gets slightly charred and sounds crunchy when you shake the pan. Set aside.

To make the dressing, combine all ingredients in a container and mix until completely combined.

To serve, combine the farro mixture with the cabbage, dill, and kale. Pour dressing over the top and mix until coated.