House Salad Recipe
Winter farro, torn kale, rose apples, chopped walnuts, apple cider vinaigrette, sweet potato, Humboldt fog
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Cook the Farro
In a medium saucepan, bring 3 cups of water to a boil. Add 1 cup of farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 30 minutes, or until farro is tender. Drain excess water and set aside to cool.
- 2
Prepare the Kale
Wash and dry 4 cups of kale. Remove the tough stems and tear the leaves into bite-sized pieces. Place in a large mixing bowl.
- 3
Slice the Apples
Core and slice the 2 medium rose apples into thin wedges. Add them to the bowl with the kale.
- 4
Toast the Walnuts
In a dry skillet over medium heat, toast 1 cup of chopped walnuts for about 5-7 minutes, stirring frequently until fragrant and lightly browned. Let cool and add to the salad.
- 5
Roast the Sweet Potato
Preheat the oven to 400°F (200°C). Peel and cube the large sweet potato. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Allow to cool slightly before adding to the salad.
- 6
Prepare the Dressing
In a small bowl, whisk together 1/4 cup of apple cider vinegar, 1/4 cup of olive oil, salt, and pepper to taste.
- 7
Assemble the Salad
In the bowl with the kale and apples, add the cooked farro, roasted sweet potato, toasted walnuts, and crumbled Humboldt fog cheese. Drizzle with the apple cider vinaigrette and toss gently to combine.