Italian Harvest Salad

3 servings

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


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


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

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources