Lunch: Farro-and-Kale Salad with Olives and Pine Nuts

Chewy farro and raw kale make for a deliciously healthy salad when tossed with buttery olives.

This recipe includes fertility superfoods such as:

Kale, Lemon, Nuts

Health and fertility benefits of Farro-and-Kale Salad with Olives and Pine Nuts

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3/4 c. farro
1/4 c. pine nuts
1 c. castelvetrano olives
2 tbsp. lemon juice
1/4 c. extra-virgin olive oil
kosher salt
Freshly ground pepper
1 lb. Tuscan kale
1 large red bell pepper

Instructions

In a medium saucepan of salted boiling water, cook the farro until al dente, about 25 minutes. Drain well and spread on a baking sheet to cool completely.
Meanwhile, in a small skillet, toast the pine nuts over moderate heat, tossing occasionally, until golden, about 5 minutes. Transfer to a plate and let cool completely.
In a large bowl, whisk the olive brine with the lemon juice and olive oil. Season the dressing with salt and pepper. Add the kale, toss well and let stand until barely wilted, 15 minutes. Mix in the farro, pine nuts, olives and red bell pepper. Season the salad with salt and pepper and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.

Add a review for Farro-and-Kale Salad with Olives and Pine Nuts