make ahead salad for a crowd

Kale Spinach Faro Salad
Serves 10-12

INGREDIENTS:

1 large box baby spinach
1 bunch kale, leaves only shredded
3-4 cups cooked faro (cooled or chilled overnight)

1 cup grated parmesan
1 cup dried cranberries
1 cup toasted walnuts

For the vinaigrette:

1/3 cup extra-virgin olive oil

1/3 cup white wine or champagne vinegar
2 tbsp honey
2 tsp Dijon mustard
1.5 tsp kosher salt
1 tsp ground black pepper

METHOD:

1. Make the vinaigrette by whisking ingredients together in a glass measure or combining in a jar with a fitted lid. Taste and adjust seasoning. Set aside.

2. In a large mixing bowl, combine spinach, kale, and cooked faro. Toss with vinaigrette, add parmesan and then transfer to a large serving platter. You can do this 1-2 hours beforehand, keep chilled until ready to serve.

3. Top with cranberries and walnuts. Taste and adjust seasoning if necessary.