Mediterranean Roasted Squash and Farro Salad Recipe

Description

This hearty kale, farro and squash salad is comforting and vibrant at once. Roasting the squash and sweet potato brings out natural sweetness and caramelized edges, while farro adds a nutty chew that contrasts nicely with tender kale. Bright lemon, fresh parsley and mint lift the bowl, and a touch of feta and Marcona almonds adds savory, salty crunch. Serve slightly warm, at room temperature, or chilled.

Ingredients

Roasted Squash

• 1 delicata squash, seeds removed and cubed
• 1 sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons sumac (optional but recommended)

Pickled Onion

• 1/2 large red onion, thinly sliced
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 cup water

Salad

• 3/4 cup farro (pearled or traditional — adjust cooking time)
• 1 bunch Tuscan kale, thinly sliced
• Juice of 1 whole lemon
• 1 tablespoon extra virgin olive oil
• Kosher salt, to taste
• 1 cup fresh parsley, chopped
• 3 green onions, chopped
• 20 mint leaves, chiffonade
• 1/4 cup Marcona almonds, roughly chopped (or substitute roasted almonds, pecans, or pine nuts)
• 1/3 cup sun-dried tomatoes, roughly chopped
• 3 oz feta, crumbled (optional for vegan)

Instructions

Squash

Preheat the oven to 425°F (220°C). Toss the cubed delicata squash and sweet potato with olive oil, salt, pepper and sumac if using. Spread in a single layer on a baking sheet and roast for about 25 minutes, or until tender and lightly caramelized at the edges. Remove from oven and set aside to cool slightly.

Pickled Onions

In a small saucepan over medium heat, combine the sliced red onion, red wine vinegar, sugar, salt and water. Stir until the sugar and salt dissolve, then simmer gently for 6–8 minutes. Remove from heat and drain the onions, or reserve a bit of the pickling liquid if you prefer a milder tang.

Salad

Bring a pot of salted water to a boil and cook the farro. Pearled farro cooks in about 15 minutes; traditional farro can take 25–40 minutes — cook until tender but still slightly chewy. Drain well. While the farro is still warm, add the sliced kale to the pot so it wilts slightly from the residual heat. Squeeze in the lemon juice, drizzle the olive oil over the greens and grain, season with kosher salt, and toss to combine.

In a large bowl, combine the farro and kale mixture with the roasted squash and sweet potato, pickled onions, sun-dried tomatoes, Marcona almonds, crumbled feta and the chopped herbs (parsley, mint and green onions). Toss gently to distribute the ingredients and flavors evenly. Serve slightly warm or at room temperature.

Tip: If you plan to serve this as a side, prepare the components ahead and toss them together just before serving to maintain texture. For a heartier main, add more farro or a can of rinsed chickpeas.

Notes

Sumac is a tart, citrusy spice commonly used in Mediterranean and Middle Eastern cooking. It can be found in specialty spice shops or in well-stocked grocery stores. If you don’t have sumac, a light sprinkle of lemon zest can provide bright citrus notes.

Marcona almonds add a buttery texture and subtle sweetness, but regular roasted almonds, pecans or pine nuts work well as alternatives. Toasting any nut before adding it to the salad enhances its flavor.

Farro is a whole-grain wheat with a chewy texture and nutty flavor; you’ll find pearled and traditional varieties. If you need a gluten-free option, substitute quinoa, wild rice or brown rice (adjust cooking times accordingly).

To make the salad vegan, simply omit the feta. This salad also holds up well for meal prep: store in an airtight container in the refrigerator for up to 3–4 days. If storing, keep any dressing or pickled onions separate and add them when serving to preserve texture.

Serving suggestions: Pair this salad with roasted chicken or grilled fish for a complete meal, or serve it on its own with a warm grain bowl and extra herbs for freshness.