Crudités Salad with Farro and Pecans
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant crudité salad with farro and pecans is a celebration of texture and fresh flavours. Combining the nutty bite of semi-pearled farro with a rainbow of raw vegetables, this vegan dish offers a satisfying crunch in every mouthful. The base of massaged kale and almond butter dressing provides a rich, savoury depth that perfectly balances the sweetness of the grape tomatoes and the peppery notes of fresh watercress.
Ideal as a nutritious midweek lunch or a sophisticated side dish for a summer gathering, this plant-based recipe is as versatile as it is healthy. The addition of toasted pecans adds a buttery finish, while the mandoline-sliced courgette and radishes ensure a professional, elegant presentation. Serve this wholesome salad at room temperature to allow the lemon and nut butter flavours to shine through fully.
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Ingredients for Crudités Salad with Farro and Pecans
60ml olive oil
1 tablespoon fresh lemon juice
1/4 teaspoons kosher salt
120ml pecans
1 teaspoon olive oil
2 teaspoons almond butter or natural peanut butter
1/2 bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups)
Kosher salt, freshly ground pepper
1/2 small fennel bulb, thinly sliced
1 small courgette, thinly sliced lengthwise on a mandoline
2 breakfast radishes, thinly sliced lengthwise on a mandoline
1 cup cauliflower florets, grated on the large holes of a box grater
240ml red and/or yellow grape tomatoes, halved
1 cup trimmed watercress
3/4 cup cooked semi-pearled farro
How to make Crudités Salad with Farro and Pecans
Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in colour, 5–7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving.
Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.
Toss fennel, courgette, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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