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Chopped Pistachio and Farro Super Green Salad

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2 5oz bags of Setton Farms Jalapeño Seasoned Pistachio Kernels
1 cup farro, cooked and cooled
1 bunch lacinato kale, chopped finely
1 bunch mint, chopped
1 bunch dill, chopped
1 bunch chives, chopped
1 bunch green onions, chopped


¼ extra virgin olive oil + ¼ cup red wine vinegar + 2 tbsp lemon juice + ½ tbsp maple syrup + 1 tsp garlic powder + salt / pepper to taste


1) Cook farro according to the instructions. Set aside and allow to cook.
2) In a medium bowl, whisk together ingredients for dressing.
3) Add chopped kale to a large mixing bowl. Add half of the dressing and massage kale until tender.
4) Add theJalapeño Seasoned Pistachio Kernels, cooked farro, mint, dill, chives, and green onions and drizzle in the rest of the dressing. Toss until everything is combined before serving.

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