Don't make this salad because it's full of benefit-rich kale, whole grains and toasted nuts ... make it because it tastes amazing. If you or anyone you know balks at eating kale or farro, consider this a gateway dish. At Nordstrom Bistro and Bar Verde-where our Kale, Apple and Farro Salad is served-we use Lacinato kale, which is more tender and sweeter than other varieties when raw. Farro-a kind of whole-grain hulled wheat similar to brown rice in texture-gets simmered in a quick broth for added flavor.

Toasted pistachios, almonds, sweet apple and a little red onion add contrasting, crunchy textures, while a flavor-packed emulsion of four fresh herbs, lemon juice and Dijon mustard clings to every ingredient. Topped with a creamy Danish blue cheese, this healthy salad is a perfect example of eating well without sacrificing the joy of actually eating good food.

Kale, Apple and Farro Salad
From Nordstrom Bistro and Bar Verde
(Serves 4)

Lemon-Herb Vinaigrette
1 1/2 teaspoons Dijon mustard
2 ounces freshly squeezed lemon juice
2 teaspoons garlic, minced
1 1/2 tablespoons shallots, minced
1 1/2 teaspoons fresh thyme, chopped finely
1 1/2 teaspoons fresh rosemary, chopped finely
1 1/2 teaspoons fresh parsley chopped finely
1 1/2 teaspoons fresh oregano, chopped finely
3/4 cup canola oil
1/8 teaspoon kosher salt
Freshly ground black pepper, to taste

To make the vinaigrette, place all ingredients, except the oil, salt and pepper, in a blender and blend until smooth.

With the blender running, slowly add the oil in a steady stream to create an emulsion. Season with salt and pepper. The Lemon-Herb Vinaigrette can be stored in an airtight container in the refrigerator for up to three days.

Kale Salad
1/2 cup farro
1 1/2 teaspoons extra-virgin olive oil
1 bay leaf
1 clove garlic, smashed
1/2 medium shallot, roughly chopped
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 cups water

5 ounces Lemon-Herb Vinaigrette
4 ounces Lacinato (dinosaur) kale, deribbed and julienned
4 ounces organic mixed baby lettuce
1/4 cup pistachios
1/4 cup whole almonds
1/2 red onion, sliced 1/8-inch thick
6 ounces (about 1 1/2) Red Delicious apples, sliced 1/8-inch thick
1/2 cup Danish blue cheese
Kosher salt and freshly ground pepper, to taste

To prepare the farro, preheat oven to 350°F. Place farro on an unlined sheet pan and toast in the oven for 8 minutes. Allow farro to cool.

While farro is cooling, place the pistachios and almonds on an unlined sheet pan and into the oven to toast until golden brown and lightly fragrant, about 10-12 minutes. Cool and coarsely chop.

In a heavy-bottomed sauce pot, add the olive oil, bay leaf, garlic, shallot and toasted farro. Stir to coat in oil and cook for 2-3 minutes, until fragrant.

Add water, salt and pepper. Bring to a boil, reduce heat and simmer until tender, about 60 minutes.

Strain farro, remove bay leaf and garlic, and cool. The cooked toasted farro can be made in advance and stored in an airtight container in the refrigerator for up to three days.

To assemble the salad, pour the dressing into a stainless-steel bowl. Add the julienned kale and organic greens and toss lightly, ensuring even coating of the greens.

Add the roughly chopped, toasted pistachios and almonds, red onion, apple and farro. Season with salt and pepper and toss to coat with vinaigrette.

Divide salad among serving bowls, building height in the center, and finish by sprinkling blue cheese on top and around the sides of each salad.

Try this recipe and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What's Cooking series and Nordstrom Cookbooks (available in selected Nordstrom restaurants and Ebars). Have a favorite dish or beverage from our restaurants or cookbooks that you'd like to see featured? Let us know in the comments!

-Jeff Powell