Blood Orange Kale Salad with Farro and Crispy Rice Clusters


All of It - Citrus Season

The last time we went to the grocery store, we bought so many lemons, navel oranges, Cara Cara oranges, blood oranges, Meyer lemons, and grapefruit, that the checkout lady asked if we were making something special or just really loved citrus fruit. We just really love citrus fruit!! 


All of It - Blood Orange Kale Salad with Farro and Puffed Rice Clusters

Blood oranges are one of the most nutrient dense citrus fruits out there! They are high in fiber, potassium, and vitamin C. Out of all orange varieties, blood oranges have the highest amount of anthocyanin. Anthocyanins are responsible for the deep reds and orange color and are exactly what make blood oranges so very special! The production of anthocyanin is is triggered in response to environmental stressors, like temperature, it is a protective mechanism (plants are SOOO COOL!). This is probably why blood oranges grown in California, with colder nighttime temperatures, often have higher anthocyanin content than those grown in Texas and Florida. 

All of It - Blood Orange Kale Salad with Farro and Crispy Rice Clusters

Anthocyanins are cancer fighting antioxidants, and have proven to be successful in promoting apoptosis and inhibiting the growth of cancer cells. They also improve cognitive functioning and inhibit inflammation. 

In all, this salad packs a big old healthy punch! One serving (a big salad bowl) contains 12 grams of protein, 44% RDA potassium, 201% RDA of Vitamin A, and 270% RDA of Vitamin C. (RDA = recommended daily allowance) 

All of It - Blood Orange Kale Salad with Farro and Crispy Rice Clusters

The next best thing about this salad are the crispy rice clusters. They are SUPER easy to make, delicious, and add a slightly spicy crunch to the salad.  Who knew they would be so DARN good on a salad? They are also really good on their own. I've been eating these clusters by the handful! 

All of It - Blood Orange Kale Salad with Farro and Crispy Rice Clusters

I made this New Years Day, it was the perfect ladder out of our cookie/comfort food/cheese and cracker filled diet of the holiday season. I made it again on Monday night to get another round of tasters involved. Aaaaand I have eaten it every single day since. A salad you can eat five days in a row must be pretty special... 

Take advantage of citrus season, boost your immune system, and start 2016 with this super healthy/delicious salad! Let me know what you think by leaving a comment below! Take a pic of your beautiful creation, post it to Instagram, tag @corrielanderson and use #itsallofit! 

All of It - Blood Orange Salad


Blood Orange Salad with Farro and Crispy Rice Clusters 

Recipe Author: Corrie Anderson -- The 'Crispy Rice Clusters' were inspired by Bon Appetit's recipe, I changed it slightly to decrease the strong coconut flavor
Serves: 4 - 5 big bowls of greens! Makes GREAT lunches! 


  • 2 blood oranges, peeled and sliced into wheels
  • 1 1/2 - 2 cups farro, cooked
  • 1 bunch of kale, washed and cut into strips
  • 1 lemon
  • 1 batch of creamy lemon vinaigrette dressing


  • 1 cup puffed brown rice
  • 1/2 cup sesame seeds  (I used black & white) 
  • 1/4 cup unsweetened coconut flakes (or shredded)
  • 1 tablespoon maple syrup
  • 2 teaspoons olive oil
  • ¼ teaspoon cumin
  • ½ teaspoon harissa (or chili powder, or 1/4 tsp cayenne pepper)
  • freshly ground black pepper
  • kosher salt


  1. Preheat oven to 375 degrees. Prepare baking sheet with parchment paper.
  2. Add puffed brown rice, sesame seeds, coconut, maple syrup, olive oil, cumin, harissa, black pepper, and salt to a small bowl. 
  3. Spread evenly onto baking sheet. Bake for 5-6 minutes, or until slightly golden brown. 
  4. Put strips of kale into bowls, and squeeze lemon over the kale. This is a good time to prepare your blood oranges. Add farro, blood orange wheels, and drizzle lemon dressing over kale. Sprinkle with a generous amount of puffed rice clusters! EAT!! 

Serving Size: 1 BIG bowlCalories: 368Fat: 17g  Saturated Fat: 5g  Carbs: 51g  Sugar: 13g  Sodium: 132mg  Fiber: 12g  Protein: 12g  Vit A: 268%  Vit C: 337%  Calcium: 40%   Iron: 29%  Potassium: 25%