Everything Kale Salad with Roasted Roots & Farro

Serves 2 as a main, or 4 as a side salad.

In this simple salad, a garlicky dressing tames the strong flavor of Lacinato or Tuscan kale* while our Elemendorf Everything blend brings brightness and crunch to the party. Add avo­cado chunks, toasted sunflower or pumpkin seeds, some grilled chicken, or hard-boiled egg wedges to make the salad into heartier meal.

1 bunch kale (8-10 leaves), tough stems removed, cut crosswise into thin ribbons
Black garlic maple dressing (recipe follows)
¼ cup chopped flat-leaf parsley
1–2 tablespoons minced fresh mint leaves (or a big pinch of dried mint, crushed between your fingers)
3 scallions, cut in bias slices, white and green parts
½ cup cooked farro or other hearty whole grain
¼ teaspoon sea salt
1 lemon, zest
1 cup roasted vegetables (beets, carrots, turnip, radish, or any you like or have left over)
2–3 tablespoons Elemendorf Everything

Put the kale into a large bowl. Add 1 tablespoon dressing and use your hands to toss until all the kale is coated with it. To make the kale less tough, massage it for another minute, rubbing it between your palms. Set the kale aside for 10–15 minutes to further soften.

Add the parsley, mint, scallions, and farro to the kale. Sprinkle the salad with the salt and lemon zest and toss to distribute the ingredients evenly. Add more dressing (to your taste) and top with roasted vegetables. Garnish generously with the Elemendorf Everything.

*Any variety of kale will do nicely, btw!


Maple Black Garlic Dressing
Makes a generous ¾ cup.

This dressing also makes a good marinade for roasted vegetables and meats or use it as a dipping sauce for raw vegetables.

½ cup neutral oil, such as canola
5 tablespoons Cabernet vinegar or other red wine vinegar (not balsamic)
2 teaspoon Dijon mustard
1–2 tablespoons maple syrup
2–3 cloves black garlic, grated or minced (or 1/2 teaspoon black garlic powder)
¼ teaspoon sea salt, more to taste
Black pepper, to taste

Put all the ingredients into a jar of a blender and whiz until fully combined, creamy looking, and well emulsified. (Alternatively, put the ingredients into a jar and process with an immer­sion blender or whisk together by hand.) Store, well covered, in the fridge.


  • Susan: November 17, 2023

    Hi Anne Marie! Susan from Curio Kitchen here. Thank you for writing and good question (and a prompt to revisit those recipes). YES, you could use Everything Rainbow in place of the Elmendorf mix. OR, toast equal amounts of corianer seed, nigella, and sesame (separately in a dry skillet). Let them cool slightly before grinding coarsely. Mix in a big pinch of salt and use that as a crunchy sprinkle for this salad. Happy cooking!

  • Anne Marie : November 17, 2023

    Hi –
    A couple of recipes I’ve looked at include Elemendorf Everything seasoning, which you no longer have in stock. What would you suggest as a sub? Your Everything Rainbow?

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