Kale Radicchio Farro Salad with Lemon Miso Dressing

The blossoms have fallen from the fruit trees, the days are long and warm, and camper vans full of kite gear have begun to occupy the Event Site near our office. To us, that’s a definitive sign that summer is here in Hood River and we couldn’t be more excited about it. Hello, more time for play after work and happier, more active bodies walking through our door. Plus, one incredible bonus of living where we do is swinging by the farmer’s market every Saturday to see the beautiful bounty that’s been hauled in from farms that dot our little valley.

If you’re like us, and you can’t help but buy the freshest, most colorful veggies you can get your hands on (or you get one of the amazing CSA’s that’s offered by a local farm), then sometimes you end up with ingredients you are less than familiar with preparing. We know the feeling. One solution? Get your hands on the new cookbook fresh off Tumbleweed Farms, Dishing up the Dirt at the Waucoma Bookstore downtown. The other? Ask Dr. Sissel Holloway because she never seems at a loss. Exhibit A: this healthy and delectable salad recipe that’s straight from her kitchen. An added bonus: it helps us use up the colorful radicchio we impulse bought this weekend.

Kale Radicchio Farro Salad


For those looking to fill up yet still skip the complex carbs like white rice and pasta, farro is one of our top choices. It’s an ancient grain with a great nut taste and is packed with fiber, iron, and protein. One thing we love most about it: it’s super easy to prepare! 

Oftentimes you’ll be able to get your hands on farro at Huckleberries, The Farm Stand, or Mother’s Marketplace in Hood River and Feast in White Salmon. Though if you’re making the trip specifically for farro, we suggest you call ahead. Or you can buy it online here. 


  • 1 cup farro, rinsed/drained
  • large bunch kale, stems removed/finely chopped
  • 1 small head radicchio, quartered/cored/cut into strips
  • 1 cup parmesan cheese, grated 
  • 1 cup walnuts, toasted/chopped

Lemon Miso Dressing

  • ½ cup extra-virgin olive oil
  • 2 tsp. miso paste 
  • ½ cup lemon juice
  • 2-3 cloves garlic, minced
  • Salt, pepper to taste


Massage kale with dressing to soften the leaves. Add remainder of ingredients and mix. This salad can be left covered and refrigerated for up to 5 days. 

Voila! A week’s worth of lunches or snacks, sorted. For more recipes like this one, take a peek a the book that inspired Dr. Holloway to share this recipe, Run Fast. Eat Slow: Nourishing Recipes for Athletes. Interested in scheduling an appointment with one of our fabulous doctors or massage therapists? Get in touch with us today. For more recipes, catch us on Facebook and keep an eye out for upcoming free events!