Farro Salad With Smoked Trout and Kale
Published January 13, 2026
- Ready In
- 25 min
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Ingredients
Salt
1 cup quick-cooking farro or regular farro (see Tip)
½ cup pitted green olives, roughly chopped, plus ¼ cup olive brine
¼ cup raisins
¼ cup apple cider vinegar
Crushed red pepper
¼ cup extra-virgin olive oil
¼ cup roasted, salted pistachios, roughly chopped
1 small bunch dill, chopped
4 to 5 ounces smoked trout fillets (drained, if canned)
2 large handfuls baby kale (about 2 ounces)
Nutritional analysis per serving (4 servings)
41 grams carbs; 19 milligrams cholesterol; 422 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 7 grams fiber; 382 milligrams sodium; 15 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of generously salted water to a boil. Add farro and cook until tender (10 to 30 minutes depending on the brand), then drain well.
- Step 2
Meanwhile, in a large bowl, combine olives, olive brine, raisins and vinegar. Stir in a pinch each of salt and crushed red pepper and let sit for at least 5 minutes to allow the raisins to pickle.
- Step 3
Add the drained, still-warm farro to the bowl with the olive mixture and toss well to coat. Stir in the olive oil, pistachios and dill until well combined, then taste and adjust seasonings as desired. (At this point, the farro salad can be refrigerated for up to 3 days.)
- Step 4
When ready to serve, break up the trout into large chunks. Add the trout and the kale to the salad and gently stir it through.
If using regular farro (not quick cooking), follow package instructions to cook until tender, then proceed with Step 2.
Private Notes