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

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

Ideas and Innovation
iris camera

Biometric payment technologies such as finger and palm scanning are slowly emerging in foodservice operations, including the University of Maryland’s transition last fall. But the future may be leaning toward a more hands-off approach.

George Mason University in Fairfax, Va., was looking to speed up its meal-swiping process alongside a new unlimited dining plan. Iris cameras , which take a photograph of an eye that is converted into data that cannot revert back to a photograph, won out.

Danny Anthes, senior manager of information technology, says two factors stood out in...

FSD Resources