Farro, Kale & Squash Salad

Farro, Kale & Squash Salad

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From: EatingWell Magazine, January/February 2018

After a good charring in the skillet, kale stems add a tender-crisp bite and touch of smokiness to this healthy vegetarian kale salad. Feel free to use this healthy recipe as a guide; swap out the farro for any whole grain or the squash for any roasting vegetable, such as cauliflower.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Farro
  • ¾ cup farro
  • 1½ cups water
  • Pinch of salt
  • Squash
  • 4 cups cubed butternut squash ( ½-inch)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • Kale
  • 7 tablespoons extra-virgin olive oil, divided
  • 5 tablespoons red-wine vinegar
  • 3 large cloves garlic, minced
  • 2 tablespoons minced shallot
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt plus ⅛ teaspoon, divided
  • ¼ teaspoon ground pepper plus ⅛ teaspoon, divided
  • 1 bunch kale (about 8 ounces)
  • 1¼ cups water, plus more as needed
  • ½ cup crumbled feta cheese
  • ¼ cup toasted pepitas

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
  2. To prepare farro: Toast farro in a medium saucepan over medium heat until lightly fragrant, about 2 minutes. Add 1½ cups water and a pinch of salt. Bring to a boil. Reduce heat to a gentle simmer, cover and cook until the farro is tender, 25 to 35 minutes. Drain, if necessary; fluff with a fork.
  3. To prepare squash: Meanwhile, toss squash with 1 tablespoon oil and ¼ teaspoon each salt and pepper. Spread on the prepared baking sheet and roast, stirring once or twice, until tender, 20 to 25 minutes.
  4. To prepare kale: Combine 6 tablespoons oil, vinegar, garlic, shallot, mustard and ¼ teaspoon each salt and pepper in a large bowl. Separate kale leaves from stems. Slice the leaves crosswise into strips and add to the bowl. Massage the dressing into the leaves until the volume is reduced by half.
  5. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the kale stems and the remaining ⅛ teaspoon each salt and pepper. Cook, stirring occasionally, until lightly charred, 1 to 2 minutes.
  6. Add ¼ cup water, cover and cook for 2 minutes. Repeat four or five more times, each time adding ¼ cup water and steaming for 2 minutes, until the kale stems are tender. Transfer to a cutting board and slice on the diagonal into 2-inch pieces.
  7. To assemble: Stir the farro and squash into the kale salad; arrange on a platter. Serve topped with the kale stems, feta and pepitas.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 372 calories; 25 g fat(5 g sat); 6 g fiber; 31 g carbohydrates; 8 g protein; 62 mcg folate; 11 mg cholesterol; 4 g sugars; 0 g added sugars; 11,663 IU vitamin A; 46 mg vitamin C; 156 mg calcium; 2 mg iron; 450 mg sodium; 436 mg potassium
  • Nutrition Bonus: Vitamin A (233% daily value), Vitamin C (77% dv)
  • Carbohydrate Servings: 2

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