Resolved to eat a little bit healthier at home this year? We’ll help you get started with P17 chef-owner Mary Nguyen’s recipe for a delicious blueberry and kale salad from 5280: The Cookbook.

Kale Salad

Chef-Owner Mary Nguyen | P17

¾ cup dried currants
¼ cup red-wine vinegar
¼ cup water
1 teaspoon salt
½ cup soybean oil
cooked farro (recipe below)
2 bunches red kale
1 cup blueberries
1 cup toasted cashews

For the farro:
2 quarts water
2 teaspoons kosher salt
1 cup farro

For the dressing. In a blender on high, combine currants, red-wine vinegar, water, and salt. Once currant mixture is fairly smooth, emulsify the oil into the dressing by slowly drizzling it into the blender while on high.

For the farro. In a medium saucepot, bring water and salt to a boil, and add farro. Boil until it puffs up, anywhere from 30 to 45 minutes depending on how fresh the farro is. Once cooked, strain through a colander. Allow farro to cool completely.

For the kale. Rinse the kale under warm water. Using your hands, tear the kale off the stem into 1- to 2-inch pieces. (You can save the stems to make fresh juice or stock.)

Build the salad. Mix 5 ounces of dressing with 3 cups cooked farro, cleaned kale, blueberries, and toasted cashews.

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Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.