Blackberry Kale Farro Salad with Maple Tahini Dressing

Crispy and fresh, this blackberry kale farro salad is filling and delicious and packed with nutrition to boot. It’s a great addition to your weekly lunch or dinner lineup and can be made in no time at all!

This post was sponsored by Nature’s Greens. All opinions are my own and I appreciate your support!

Kale. From what I’ve heard, you either love it, you hate it, or you don’t know what to do with it. Am I right? Whatever camp you find yourself in these days, I’m here to take the mystery out of massaging it, the wonder out of what to do with it, and challenge your taste buds by pairing it in this really delicious grain salad!

This time of year it can be easy to get caught up in the somewhat negative talk of eliminating things in the diet as part of a New Year’s resolution. It’s happened to me before too! Not because I set out to “eat less of X” but because the pull to want to join it on what we see others vowing not to do anymore in the new year is so strong! I’m not a fan of eliminating food groups from the diet as part of a resolution for the action itself and for the negative mentality it brings out that extends into other parts of your life. My defense mechanism for when everyone is taking things out of their diet? Add more nutrition to yours.

Sure, there’s plenty of things we could strive to have less of i.e. fast-food, chocolate, wine, the list goes out. Why not crowd out some of the things you might want to have less of with more of the things you know you should be having more of? Make sense? Stay with me! Resolve to add more nutrients, fiber and flavor to your diet by trying foods you may have thought you didn’t like in new ways. I think it’s safe to say kale makes this list for a lot of people, so this recipe for a blackberry kale farro salad is a perfect segway into getting even more creative in the kitchen with this nutrient dense green. And for more resolutions that have nothing to do with weight loss or deprivation  (who says we can’t make them all year?!) check out this article in PopSugar I recently contributed to.  

This blackberry kale farro salad is easy to make, packed with fiber and while I love the combination of butternut squash and blackberries with it, you could also use sweet potatoes and blueberries if you have those on hand instead. What I especially love about Nature’s Greens tuscan kale is that it’s easy-to-prepare greens are triple washed and ready to cook and serve. The hard work has already been done for you and getting more greens into your daily meals is as simple as popping open a bag. Nature’s Greens has been providing safe, wholesome vegetables since 1925 and value sustainability, social responsibility, innovation and nutrition. As the groundwork for this grain salad, Nature’s Greens  tuscan kale is a great source of vitamins A, K, and C (one cup has more vitamin C than a whole orange!).

Since it’s nutrient to calorie ratio is so high (1 cup of kale contains about 33 calories) kale is one of the most nutrient dense vegetables out there. It also may surprise you that kale contains protein too. Most vegetables have a relatively low amount of protein, and kale has 3 grams per cup. Pro tip that if you squeeze lemon juice over your leaves of kale it increases your absorption of vitamin C–good thing that dressing is packed with it!

For more kale recipes be sure to check out these recipes for kale butternut pizza, kale & sausage egg muffins, blueberry kale pancakes, and spicy kale & lemon pesto.

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Blackberry Kale Farro Salad with Maple Tahini Dressing

Blackberry Kale Farro Salad with Maple Tahini Dressing

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings


Full of color, filling and nutritious, this blackberry kale farro salad is a great one to put into your dinner or lunch rotation in the winter months!


Ingredients for salad:

  • 1 bag Nature’s Greens Tuscan Kale

  • 1 cup cooked farro*

  • 1 cup cubed butternut squashed, cooked

  • ½ cup blackberries

  • ¼ cup pomegranate arils

  • ¼ cup crumbled feta cheese

  • ¼ cup pumpkin seeds

  • 2 tbsp. walnut pieces (optional)

  • 1 tbsp.+  2 tsp. olive oil

  • Salt and pepper to taste


Ingredients for maple tahini dressing:

  • ¼ cup tahini

  • 1 ½ tbsp. maple syrup

  • 1 ½ tbsp. lemon juice  

  • 2-3 tbsp. water to thin it out



  1. Preheat oven to 400 degrees F. Peal, and cut the butternut squash into 2-inch cubes. Toss with 1 tbsp and roast on a baking sheet for 35 minutes until crispy.
  2. Meanwhile, cook the farro according to the package directions.

  3. In a medium bowl add kale and olive oil. Use your hands to gently massage the 2 tsp. oil into the kale so that it feels smooth in your hands.

  4. Make the dressing by combining the tahini, maple syrup, lemon juice and water in a ball jar. Cover and shake it up. Use a fork to stir it up if it still needs to be combined.

  5. Add kale to a serving bowl and top with farro, cooked butternut squash, blackberries, pumpkin seeds, pomegranate arils, feta cheese, and walnut pieces if desired.

  6. Using a fork, drizzle maple tahini generously over the salad and enjoy!  


*Can substitute quinoa for a gluten-free option

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