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Photo: William Dickey
Active Time:45 minsTotal Time:1 hr 40 minsServings:10Jump to Nutrition Facts
Active Time:45 minsTotal Time:1 hr 40 minsServings:10
Active Time:45 mins
Active Time:
45 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupfarro1small pie pumpkin, kabocha squashorbutternut squash (about 2 pounds)2teaspoonsextra-virgin olive oil1teaspoonkosher salt, divided¼teaspoonfreshly ground pepper, plus more to taste2cupsfinely chopped radicchio (about 1/2 head)2cupsfinely chopped stemmed lacinato kale1mediumGolden Delicious apple, finely diced⅔cupchopped walnuts, toasted (see Tip)½mediumshallot, very thinly sliced3tablespoonssherry vinegar3tablespoonswalnut oil1cupcrumbled goat cheese (4 ounces)
Cook Mode(Keep screen awake)
Ingredients
¾cupfarro
1small pie pumpkin, kabocha squashorbutternut squash (about 2 pounds)
2teaspoonsextra-virgin olive oil
1teaspoonkosher salt, divided
¼teaspoonfreshly ground pepper, plus more to taste
2cupsfinely chopped radicchio (about 1/2 head)
2cupsfinely chopped stemmed lacinato kale
1mediumGolden Delicious apple, finely diced
⅔cupchopped walnuts, toasted (see Tip)
½mediumshallot, very thinly sliced
3tablespoonssherry vinegar
3tablespoonswalnut oil
1cupcrumbled goat cheese (4 ounces)
DirectionsPlace farro in a small bowl. Cover with cold water; soak for 30 minutes.Meanwhile, preheat oven to 375°F. 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.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 aheadRefrigerate for up to 2 hours.TipToast chopped nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned.Originally appeared: EatingWell.com, December 2022
Directions
Place farro in a small bowl. Cover with cold water; soak for 30 minutes.Meanwhile, preheat oven to 375°F. 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.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 aheadRefrigerate for up to 2 hours.TipToast chopped nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned.
Place farro in a small bowl. Cover with cold water; soak for 30 minutes.
Meanwhile, preheat oven to 375°F. 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.
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.
Tip
Toast chopped nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)250Calories15gFat24gCarbs8gProtein
Nutrition Facts(per serving)
- 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.
