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Collard Salad With Broccoli and Butternut Squash
This hearty fall salad includes farro and is dressed with an apple-cider vinaigrette.
- 4 tbs. extra-virgin olive oil
- 2 tbs. apple-cider vinegar
- 1 tbs. honey
- 2 cloves garlic, minced
- 1/2 tsp. sea salt
- 2 cups water
- 1/2 cup semi-pearled farro, rinsed and drained
- 3/4 tsp. sea salt, divided
- 1/2 medium butternut squash, peeled and sliced into 1/2-inch half-moons (about 4 cups)
- 1 tbs. extra-virgin olive oil
- 2 cups broccoli florets
- 1 bunch collard greens, stems removed
- 1/2 cup toasted walnuts, chopped
Preheat the oven to 400 degrees F.
Combine all the dressing ingredients in a jar and shake well to blend.
Bring the water, farro, and 1/4 teaspoon of the salt to a boil in a small pot, then reduce the heat to low, cover, and cook for about 20 minutes or until the grains are tender. Drain, then let cool completely.
While the farro cooks, place the sliced butternut squash on a baking sheet and drizzle with the olive oil, then sprinkle with 1/4 teaspoon of the salt and toss to coat. Roast for 15 minutes, then use a metal spatula to flip the slices and roast for 15 minutes more, until the squash is tender and browned in spots. Place on a rack to cool.
Set up a steamer basket over a shallow pot of boiling water. Steam the broccoli for two minutes, until crisp-tender. Sprinkle with the remaining 1/4 teaspoon of salt and let cool.
Roll the collard leaves into a bundle and slice across the roll to make thin slivers, then chop the slivers into inch-long pieces. Place in a large bowl.
Drizzle 1 tablespoon of the dressing over the collard slices in the bowl, then use your hands to massage and knead the leaves for a minute or two, until they’re tender and slightly darker in color.
Spread the collards on a platter or four plates, then top with the farro, squash, and broccoli. Drizzle with dressing, sprinkle with walnuts, and serve.
For more flavorful, autumn inspired salad recipes, visit “5 Hearty Fall Salads“.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman
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