Toasted Farro Salad Recipe

Preparation

1. 1

   Cook the Farro

   In a medium saucepan, bring 3 cups of water to a boil. Add the farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 25-30 minutes until tender. Drain any excess water and let it cool.

2. 2

   Roast the Squash

   Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

3. 3

   Prepare the Kale

   In a large bowl, combine the chopped kale with the remaining olive oil and lemon juice. Massage the kale for a few minutes until it starts to wilt and soften.

4. 4

   Combine Ingredients

   In a large mixing bowl, combine the cooked farro, roasted squash, and massaged kale. Add the chopped parsley and mix well.

5. 5

   Serve

   Serve the salad warm or at room temperature with a dollop of labneh on top. Add additional salt and pepper to taste.