Lunch Prep Kale Salad

Written By Emily Valdez

This salad is an excellent source of fiber and makes for a great meal prepped lunch! Make it on Sunday (minus the dressing) to have throughout the week.

Ingredients:

  • 1 bag chopped kale

  • 2 tbsp. olive oil

  • Lemon, halved

  • 1 red onion, chopped or diced

  • 1 8.8oz Trader Joe's ten minute farro

  • 2 cans low-sodium chickpeas, drained and rinsed

  • 1 3.5oz bag cranberries and glazed walnuts salad topping

  • 1 container goat or feta cheese, crumbled

  • Poppyseed dressing

Directions:

1. Cook the farro according to package directions. Let cool and set aside.

2. Massage the kale: Place the bag of chopped kale in a large bowl and pour in olive oil and juice of one lemon. Massage with hands 3-5 minutes, tossing out the tough stems as you come across them.

3. Drain and rise the chickpeas, add to the kale.

4. Add the cranberry and walnut salad topping bag, onion, cheese, and cooked farro. Mix well.

5. Top with dressing, and enjoy!

Emily Valdez
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