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 monounsaturated 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
@Jodi Baked salmon is salmon baked in an oven. It is not smoked.
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.
I added cucumber for a little more veg and some fresh crunch !
Delicious!! Everything worked together for a refreshing meal. Of course I adore smoked salmon (from TJ's), love farro, have a number of recipes using both. But this will be my new favorite. I added chopped Persian cucumber and doubled baby kale.
Thought this was great. I used a little less olive oil, twice as much kale/spinach, and didn't hold back on the dill. I recommend not mixing in any nuts until serving and might prefer to keep them only for serving to finish.
Made this with smoked smelt we were gifted from the Bingham Fish Market in Cascade Locks. Added cherry tomatoes per recommendation here & that was essential. I ate it cold on hardy salad greens and my spouse had it warm with an egg. We both found it a very satisfying meal.