Recipes: Salads

Baby Kale, Blueberry, Bacon, Farro and Goat Cheese Salad

Blueberries round out the list of ingredients in this lovely summer salad that is filled with baby kale, bacon, farro and goat cheese.


  • 5-6 ounces baby kale

  • Pinch of salt and pepper

  • 1 cup fresh blueberries

  • 6 - 8 ounces bacon, cooked and diced

  • 2/3 cup cooked Farro

  • 4 ounces crumbled goat cheese, or more if desired (feta cheese is also a good substitute)

  • ¼ cup chopped hazelnuts, toasted

  • For the vinaigrette

  • ¾ cup extra virgin olive oil
  • 3 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon finely chopped shallots, about ½ medium shallot
  • 1 clove garlic, minced
  • Salt and pepper to taste


  • Whisk together the olive oil, vinegar, Dijon mustard, honey, shallots and garlic, season to taste with salt and pepper.

  • To prepare the salad, add the baby kale to a large bowl. Season with a pinch of salt and pepper. Then toss the kale with about ¼ - 1/3 of the dressing.

  • Add the kale to a large serving platter, bowl or individual plates. Layer with blueberries, bacon, farro, goat cheese and hazelnuts. Serve the salad with the remaining dressing on the side.

  • This recipe is also delicious served with a Blueberry Vinaigrette.

Serves 4 as a side salad or 2 as an entrée salad