Italian Harvest Salad

Serves: 
3 servings

This salad is fully loaded with goodness such as farro, pecans, butternut squash, chickpeas, kale and feta cheese.

Ingredients

1 cup coarsely chopped pecans
2 tsp. maple syrup
1 tsbp. fresh-squeezed orange juice
Olive oil
1 butternut squash, peeled and cut in ¼-in. pieces
1 tbsp. minced fresh rosemary
Dash of salt and pepper
½ cup farro, soaked overnight
1 ½ cups vegetable stock (optional)
1 cup cooked chickpeas
2 large bunch of kale
9 oz .crumbled feta
¼ cup balsamic reduction, for drizzle on top

Steps

1. Combine maple syrup, 1 tablespoon water and a pinch of sea salt. Wisk together, toss in pecans. Place on baking sheet and bake for 10 to 15 minutes, stirring occasionally.

2. Turn on oven to 400°F. Toss butternut squash, rosemary, a pinch of salt and pepper with a light coating of olive oil. Bake for about 25 minutes, stirring a couple times. Remove when browning.

3. Drain and rinse farro. Boil 1 ½ cups vegetable broth and1 ½ cups water. Cooking time will depend on the type of Farro you have. If you use emmer (not pre-cooked) it will take about 1 ½ hours to cook and you will need to add water about an hour into simmering on low heat.

4. Combine cooked farro, chickpeas and butternut squash with a dollop of olive oil (1 to 2 tablespoons) and a pinch of salt and pepper.

5. Wash kale. Coarsely chop into 2-to 3-inch pieces. Turn sautee pan on high heat, add small drop of olive oil. Flash sautee kale until partially wilted, or as you like to eat.

6. Plate salad with kale loosely bunched on bottom. Add farro salad on top. Crumble feta on top and add pumpkin seeds and drizzle with balsamic reduction.  

Recipe by Gourmet Dining

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources