Farro Salad With Smoked Trout and Kale
Updated January 30, 2026
Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.
- Ready In
- 25 min
- Rating
- Comments
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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
Comments
This is delicious, nicely balanced, and adaptable. Fast and easy to throw together. I made it pretty much as-is (except I subbed smoked steelhead and added grated garlic to the vinaigrette). But there was a lot of vinaigrette in the bowl, so to soak it up I added some chopped Tuscan kale, a few sliced scallions, and some Italian parsley I needed to use up. Next time I will add some sugar snap peas as well. I think this recipe would also work with baked salmon (as opposed to smoked), or even canned sardines or tuna. It will be on regular rotation in my kitchen.
@Jodi Baked salmon is salmon baked in an oven. It is not smoked.
I added cucumber for a little more veg and some fresh crunch !
Wonderful recipe. Used Zante currants (which are actually small dried grapes) and substituted capers for the olives. Instead of kale, added a mix I had on hand of spinach and Asian greens plus added some parsley along with the dill.
Loved the cherries!
Delicious and quick to make. We’re gluten free, so I made it with whole buckwheat. Otherwise, I followed the recipe exactly. Will definitely make this again.