This salad was inspired by a few things. Number one being a kale salad I had at Craftbar last month. I know kale salads are one big culinary cliché these days, but I don’t care. I always feel amazing after I eat one, and that’s reason enough to continue riding the kale bandwagon. Just had to get that out of the way. And ps, this recipe for a sweet, salty, crunchy kale salad is what I’ve had on repeat since Thanksgiving. The other factors: warm winter salads that are as comforting as they are healthy. And last, my desire to de-clutter my pantry cupboard. Today, it’s farro (leftover from last year’s 101 salads challenge). Stay tuned to see what I do with sardines, barley, and a lot of lentils.
The salad at Craftbar was basically this, minus the farro. I had no idea how good smooth ricotta could be in a salad! It also had some delicious pepitas (shelled pumpkin seeds, I think, right?) sprinkled on top, but I didn’t have any on hand for this. I put it all together and left it unrefrigerated through lunch, so the temperature was just right (something about the through of cold spaghetti squash isn’t so appealing, right?). If you’re making it at home, though, just warm up the squashes and farro a bit before assembling everything.
I think there will be more of these sorts of winter salads. It will be a mix of one grain (ha…lots of quinoa I need to use up too) tossed with a leafy green, a couple of roasted root vegetables (when I’m good and organized, I find roasting vegetables one day a week is a great for quick meals later on), and cheese, of course. Because what’s a hearty salad without cheese, right?
This isn’t really a recipe, but just some instructions on how to assemble. If you have everything ready, treat this like you’re at the salad bar at Whole Foods. And be a bit generous if you’d like, because there’s no $8.99 a pound rule that will leave you feeling robbed at the cash register!
Farro, kale, squash, and ricotta salad
First prepare your kale. Cut kale of your choice (I like Tuscan best) into thin strips and rinse. In a bowl that will fit both hands, toss the kale with some olive oil and a bit of salt. Then massage it until it gets bright and soft (just a minute will make a difference).
If you don’t have your farro cooked, these instructions are helpful.
Time to assemble. Toss about half a cup of farro with a big handful of kale. Add in some chopped roasted butternut squash and spaghetti squash. Then add your ricotta cheese. Toss everything together just before serving.