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Shalane's Favorite Marathon Training Salad

Shalane's Favorite Marathon Training Salad

If we could think of a second name for this salad, we would probably call it the wonder greens salad. That probably sounds incredibly cheesy, but it's true. This is a dish that is as useful for boosting the immune system, energizing your mind and body, and improving one's bone health. Tested by both Shalane and Elyse for running days--it assists with recovery after a long day of training and is a delicious counterpart to most main dishes. It’s loaded with nourishing fats to keep you satisfied. Best of all? This is the salad that inspired us to join forces and write Run Fast Eat Slow. Who knows what it will inspire you to do?!

Recently Elyse visited the Time Inc Food Studios and joined Cooking Light and Health magazine on Facebook Live to teach viewers how to make this salad. Watch the video.

This recipe is in Run Fast. Eat Slow. and was featured in Women’s Running. Get the recipe below.

Shalane devoured this salad while training for the 2017 New York City Marathon and the 2018 Boston Marathon. Her favorite way to serve it is topped with grilled steak. 



1 cup farro, rinsed and drained

1 recipe lemon miso dressing (below)

1 large bunch kale, finely chopped, stems removed

1 small head radicchio, quartered, cored, and cut crosswise into thin strips

1 cup grated Parmesan cheese 1 cup chopped toasted walnuts 


In a large pot, place the farro with enough water to cover by a couple of inches and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the farro is tender but still chewy, about 30 minutes. Drain the farro and set aside to cool.

To assemble the salad, toss the kale with three-quarters of the dressing in a large salad bowl. With clean hands, gently mas- sage the kale with the dressing to soften the leaves. Add the radicchio, Parmesan, walnuts, and farro to the kale and toss again. Taste and add the remaining dressing, if needed.

This salad can be made in advance. It tastes even better the second day. Cover and refrigerate leftovers for up to 5 days. 


1 ⁄ 2 cup extra-virgin olive oil

1 ⁄ 3 cup lemon juice

2 or 3 cloves garlic, minced

2 teaspoons miso paste (preferably mellow white)

1 ⁄ 2 teaspoon fine sea salt

1 ⁄ 4 teaspoon freshly ground black pepper 

Combine the oil, lemon juice, garlic, miso, salt, and pepper in a glass jar with a lid. Use a fork to stir in the miso, then shake vig- orously to emulsify.

Pour generously over your favorite grain salad.

This dressing will keep in the fridge for up to 1 week. If the oil solidifies, briefly microwave on low until melted. 

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