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.
Photo: William Dickey
Soaking the farro ensures the final product is perfectly tender.
Serve as a side for any gathering or holiday meal.
Cover with cold water; soak for 30 minutes.
Meanwhile, preheat oven to 375F.
Line a baking sheet with foil.
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.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
