Farro and kale with saffron vinaigrette from Shaya: An Odyssey of Food, My Journey Back to Israel (page 206) by Alon Shaya

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Notes about this recipe

  • Eat Your Books

    Can substitute Swiss chard for kale, turnips or beets for radishes, celery or apples for cucumbers, and peas for butter beans.

  • SheilaS on March 21, 2026

    Great salad that keeps well and offers lots of options for substitutions. I used a Thai chile instead of arbol, frozen fava beans and pecans instead of walnuts.

  • TrishaCP on June 04, 2020

    I loved everything about this salad. I used a mix of sturdy baby greens (spinach, chard, kale) instead of straight up kale and edamame subbed for peas. The walnuts added the perfect crunch on top.

  • Lsblackburn1 on June 19, 2019

    I used edamame instead of peas, zucchini instead of cucumber and skipped the radish. This was a very tasty side dish. Perfect summer dinner with grilled steak.

  • bwhip on April 04, 2019

    Great salad, we really enjoyed this. I used frozen peas, and I had some fresh asparagus so I added that to the mix as well. The chile de arbol added just the right amount of heat, and the flavor of the dressing was excellent. My wife doesn’t like walnuts, so I used a half cup of toasted pine nuts instead. Pretty quick, easy, and very flavorful.

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