During the cold weather months, it’s lovely to have a hearty and flavorful salad to balance out all of the stews and typical winter food. Farro is an ancient grain that tastes nutty and earthy, and lends great texture to this salad. This salad is particularly wonderful to double for a crowd. The dressing recipe makes enough for a double batch and using pre-cut butternut squash makes this prep so easy. Remember to strive for caramelization on the roasted veggies – those brown bits are packed in flavor!
1/2 cup uncooked pearled farro
1 1/2 teaspoon salt, divided
1 pound butternut squash, diced small `
1/4 cup roasted pumpkin seeds
1/2 small head of radicchio, washed
3 oz kale, washed
2 tablespoons extra virgin olive oil to drizzle
1 medium shallot, minced
1 1/2 teaspoons honey
3 preserved anchovy filets
1/4 cup orange blossom honey condiment
1 teaspoon salt
1 teaspoon dijon mustard
1/2 teaspoon thyme leaves, picked from the stem
zest of one orange
juice of 1 orange
1/2 cup extra virgin olive oil
Preheat oven to 450 degrees
Bring 2 quarts of water to a boil in a medium pot with 1 teaspoon of salt. While it boils add the farro, then lower the heat to a simmer. Simmer until al dente, tender but still slightly chewy, approximately 15 minutes. Strain the farro and place in a bowl in the refrigerator for at least 10 minutes or until cool.
While the farro is cooking, toss the diced butternut squash in 2 tablespoons of olive oil, and 1/4 teaspoon salt. spread the squash out onto a sheet tray. Roast in the oven for about 20 minutes stirring every 10 minutes, cook until tender and caramelized. Remove the pan from the oven and allow it to cool.
Prepare the radicchio by removing the outer leaves and cutting the head in half so that the core is split down the middle. Remove the core but cutting it out at an angle, discard. Chop or tear half the head into large pieces. Rinse the radicchio in cold water and dry in a salad spinner. Save the other half of the head by wrapping in plastic and returning to the fridge. If not using already cleaned kale, begin by pulling the leaves off the stem, place the leaves in a bowl of cold water and agitate to shake off any dirt, strain and spin to dry. Tear the kale to a similar size as the radicchio. Place radicchio and kale in a large bowl and set aside.
To make the dressing, mince the anchovy and using the flat side of the knife smash until a paste forms. Combine the anchovy paste and all the other ingredients except the oil. Whisk to combine. Slowly drizzle in the oil while continuing to whisk.
With just the radicchio and kale in a large bowl add 1/4 cup of dressing, and 1/4 teaspoon of salt. Massage the dressing into the leaves. Add the farro, pumpkin seeds, roasted squash, 1/4 cup more dressing and 1/4 teaspoon more salt, toss until thoroughly combined.
Yield: 4 portions
Active Time: 1 hour
Total Time: 1 hour 15 minutes