Farro & Hearty Green Spoon Salad

This hearty, complex salad has the perfect balance of flavors. Roasted butternut squash and apples provide sweetness to counteract the bitter greens. Walnut oil permeates throughout each bite in this stunning salad. Soaking the farro ensures the final product is perfectly tender. Serve as a side for any gathering or holiday meal.

a recipe photo of the Farrow & Hearty Greens Salad
Photo: William Dickey
Active Time:
45 mins
Total Time:
1 hr 40 mins
Nutrition Profile:


  • ¾ cup farro

  • 1 small pie pumpkin, kabocha squash or butternut squash (about 2 pounds)

  • 2 teaspoons extra-virgin olive oil

  • 1 teaspoon kosher salt, divided

  • ¼ teaspoon freshly ground pepper, plus more to taste

  • 2 cups finely chopped radicchio (about 1/2 head)

  • 2 cups finely chopped stemmed lacinato kale

  • 1 medium Golden Delicious apple, finely diced

  • cup chopped walnuts, toasted (see Tip)

  • ½ medium shallot, very thinly sliced

  • 3 tablespoons sherry vinegar

  • 3 tablespoons walnut oil

  • 1 cup crumbled goat cheese (4 ounces)


  1. Place farro in a small bowl. Cover with cold water; soak for 30 minutes.

  2. Meanwhile, preheat oven to 375°F. Line a baking sheet with foil.

  3. Quarter pumpkin (or squash) lengthwise and scoop out seeds and strings. Rub olive oil all over the flesh; sprinkle with 1/4 teaspoon each salt and pepper. Place, cut-side down, on the prepared baking sheet. Roast until tender and golden brown, 50 to 60 minutes. Let cool to room temperature, about 20 minutes.

  4. Bring 4 cups water to a boil in a large saucepan. Drain and rinse the farro. Add the farro to the boiling water along with 1/4 teaspoon salt. Reduce heat to a simmer and cook until the farro is tender, 15 to 20 minutes. Drain well, then transfer to a large bowl and let cool to room temperature.

  5. Gently spoon or slice the pumpkin (or squash) flesh away from the skin into large bite-size pieces (discard the skin). Add to the farro along with radicchio, kale, apple, walnuts and shallot. Whisk vinegar and walnut oil in a small bowl. Drizzle over the salad and mix well. Add goat cheese and gently toss to combine. Season with the remaining 1/2 teaspoon salt and pepper to taste. Serve at room temperature or chilled.

To make ahead

Refrigerate for up to 2 hours.


Toast chopped nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned.

Nutrition Facts (per serving)

250 Calories
15g Fat
24g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size 1 cup
Calories 250
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 8g 16%
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 7mg 2%
Vitamin A 10232IU 205%
Vitamin C 17mg 19%
Vitamin D 2IU 1%
Vitamin E 2mg 13%
Folate 41mcg 10%
Vitamin K 57mcg 48%
Sodium 320mg 14%
Calcium 77mg 6%
Iron 2mg 11%
Magnesium 34mg 8%
Potassium 509mg 11%
Zinc 1mg 9%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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