Salads, Vegetables

Farro with Kale, Cranberries & Molasses Vinaigrette

Farro with kale and cranberries an easy meatless Monday supper

Molasses adds robust warmth to this hearty grain dish.
I have had molasses on my mind a lot lately and on this chilly morning decided it would suit this warming dish. I created the recipe as a way to use up some leftover kale and realised that molasses is the perfect sweetener to stand up to kale and heavy grains. I chop my kale fairly fine so my kids don’t try to pick it out. (So far, so good.) Also, adding navy beans would turn this into a filling main dish.

Farro with Kale and Cranberries

  • 1 cup of farro (barley or brown rice work well too)
  • 1 onion, finely diced
  • Half a bunch of kale (about 6 stalks, leafy parts only), washed and chopped
  • 3 Tbsp. dried cranberries
  • ¼ cup toasted walnuts, chopped
  • Sea salt & pepper
  • Squeeze of lemon juice and zest of one lemon 


  1. Cook farro (or your grain of choice) according to package instructions. Fluff and set aside.
  2. Over medium heat, saute the onion in a tablespoon or two of olive oil. When softened add the kale. 
  3.  Stir and cover to let the kale wilt. Stir frequently so the kale cooks evenly. This should take only 5 minutes or so. 
  4. When the kale is done to your liking, turn the heat to low, stir in the farro and toss with the dressing (recipe below…you won’t need all of it). 
  5. Add the dried cranberries & walnuts. Season with sea salt & pepper. Add the lemon zest and juice. Serve warm. 


  • 1/3 cup olive oil
  • 1 1/2 T cider vinegar
  • 2 T fancy molasses
  • 1 t Dijon mustard
  • Sea salt & pepper

Combine dressing ingredients in a jar with a snug lid and give it a good shake to combine.



  1. Sounds yummy! I'll have to try this very soon. Thanks!

    One suggestion for your site, I'd love to see a Print button so I can print off the text version of your recipes!

  2. Hi Jeff,
    Thanks for your message. It's a great suggestion so I'll see if I can figure out how to do it!

  3. Great site, Bridget. I'm sure I'll be using your recipes. I'm hungry just skimming over a few.


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