Crudités Salad with Farro and Pecans

Directions

1. 1.

   Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.

2. 2.

   Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 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.

3. 3.

   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.

4. 4.

   Toss fennel, zucchini, 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.