Winter Greens & Farro Salad
This winter-ready salad balances hearty farro and roasted squash with tender greens, toasted walnuts, and shaved Parmesan. Tossed with California Olive Ranch Apple Cider Vinaigrette, it’s satisfying, seasonal, and full of fresh flavor.
Ingredients
1 cup uncooked farro
2 cups water or broth
1 small butternut squash, peeled and cut into ½-inch cubes
Olive oil, for roasting
Kosher salt and freshly ground black pepper
1 bunch kale, stems removed and leaves chopped
½ cup toasted walnuts, roughly chopped
½–¾ cup shaved Parmesan cheese
California Olive Ranch Apple Cider Vinaigrette
Optional: lemon zest, for finishing
Instructions
Cook the farro. Rinse farro and add to a medium saucepan with water or broth. Bring to a boil, reduce heat, and simmer until tender but still chewy, about 20–25 minutes. Drain if needed and set aside.
Roast the squash. Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Spread in an even layer on a baking sheet and roast for 35–40 minutes, stirring once, until tender and lightly caramelized.
Prepare the greens. Place the kale in a large bowl with a small drizzle of olive oil and a pinch of salt. Massage gently until softened and deep green in color.
Toast the walnuts. Add the walnuts to a dry skillet over medium heat and cook, stirring frequently, until fragrant and lightly golden, 3–5 minutes. Let cool before chopping.
Assemble the salad. Add cooked farro, roasted squash, toasted walnuts and shaved Parmesan to the bowl with the kale. Drizzle with California Olive Ranch Apple Cider Vinaigrette. Toss gently to combine.
- Finish and serve. Finish with lemon zest if desired. Taste and adjust seasoning before serving
Tip: This salad can be served warm or at room temperature and is great for meal prep. Roast the squash and cook the farro ahead of time, then assemble just before serving. For a twist, swap the shaved Parmesan for pomegranate arils to add bright pops of color and a hint of sweetness.