A flavorful and textural fennel farro salad featuring crispy lentils, roasted fennel and kale, pickled red onion, and two dressings for a multi-component, satisfying dish.
Cook farro according to package directions. Set aside for later.
Preheat oven to 400F. Combine fennel, fennel seeds, olive oil, salt and pepper on a silicone or parchment lined baking sheet and toss to coat the fennel. Spread evenly on baking sheet and bake for 20 minutes.
While that’s baking, make your pickled red onions by combining red onion with vinegar and salt in a small bowl. Set it aside to marinate.
Remove tray from oven and push fennel to one side of the baking sheet. Let the tray cool slightly before placing kale on the free side. Then drizzle with olive oil, add salt and pepper and massage to coat the kale. Bake for another 7 minutes.
Line another baking sheet with parchment or a silicone mat. In a bowl, combine lentils, olive oil, garlic powder, salt and pepper. Stir to coat the lentils, spread evenly on the baking sheet and place in the 400F oven for 25-30 minutes, tossing halfway through.
To make the vinaigrette, pour the red onion drippings into a small sealable jar, along with salt, pepper, dijon mustard, honey and olive oil. Cover the jar tightly and shake until the dressing is emulsified. *see comments for remaining instructions*
