I like to have a large salad for lunch. However, I often find that by 4 p.m. I am hungry so I have been looking for ways to solve this problem, besides 6 slices of buttered toast! In the last few months there have been lots of magazine articles featuring salad bowls. Or more “Stick to Your Ribs Salads” as I now call them. I have tried lots of them and have come up with a favorite. Of course you are free to add other things, different grains, squash, dried fruit, etc, but this is my current winter salad lunch.
1 cup of Farro
1.5 l bs of butternut squash. Peel and remove the seeds.
1/3 cup toasted chopped nuts ( almonds, walnuts ) or pipitas
1/2 to 1 cup of crumbled feta or goat cheese
1/3 cup of dried cranberries
1 head of Frisee
1 head of Escarole
1 head radicchio
or greens of your choice
Heat oven to 425 degrees
Farro: Cook according to package directions. Let cool.
Squash: Cut into half inch squares. Toss in a large bowl with 2 T. olive oil and 1/4 tsp each salt and pepper. Turn the squash out onto the baking sheet, and spread to a single layer. Line a baking sheet with foil and coat with cooking spray. Bake for 20 – 25 minutes, tossing during baking. Let cool. The squash shrinks while baking.
Prepare cheese and nuts.
Wash lettuce, tear into pieces and place in a salad bowl, or make 6 individual plates.
Add the squash, farro, chopped nuts and cranberries either by tossing or arranging artistically.
Place cheese on the top
You can use any of your favorite salad dressing, but I just found this one in the Nov./Dec. issue of Eating Well and love it with this mix.
Burnt Honey Vinaigrette
3 tbl honey
5 tbl white wine vinegar ( I used Champagne)
1 tbl finely chopped Shallot
2 tsp Dijon Mustard
.5 tsp each salt and pepper
5 tbl extra virgin olive oil
Cook honey in a medium pot over medium high heat, swirling and scraping down the sides , until it turns a deep amber and smells caramelized. About two minutes. Watch it carefully so that it does not burn or boil over.
Remove from the heat and whisk in the vinegar. Next whisk in the shallot, mustard, s&p. Slowly whisk in the oil.