Farro salad with kale and grilled summer squash
 
Prep time
Cook time
Total time
 
Hearty farro salad with grilled summer squash, kale and Parmesan.
Author:
Recipe type: Salad
Serves: 2-3 servings
Ingredients
  • ½ cup farro
  • ½ cup apple juice
  • 1 cup water
  • 1 bay leaf
  • 1 small yellow squash
  • 1 small zucchini
  • ¼ cup chopped walnuts
  • 1 cup shredded kale, preferably lacinato
  • A few fresh basil leaves, torn
  • Extra virgin olive oil
  • Juice of half a lemon
  • Parmesan cheese
Instructions
  1. To cook the farro, combine the farro, apple juice, water and bay leaves in a small saucepan and season with salt. Simmer for about 30 minutes or until farro is tender. If all of the liquid evaporates before the farro is tender, add a little more.
  2. Preheat grill over high heat.
  3. Halve the squash and zucchini lengthwise and season with salt and pepper and drizzle with a little olive oil.
  4. Grill squash and zucchini until tender, about 4 minutes per side.
  5. Remove and allow to cool.
  6. When cool enough to handle, cube the squash and zucchini. Set aside.
  7. Toast the walnuts in a small pan until fragrant.
  8. In a large bowl, combine the cooked farro, squash, zucchini, walnuts, kale and basil. Drizzle with a little olive oil and lemon juice. Season to taste with salt and pepper.
  9. Serve topped with shaved Parmesan cheese.
Recipe by white plate blank slate at https://whiteplateblankslate.com/farro-salad/