Fall farro saladĀ 

Carnivores look away. This salad is hip, man. An ancient grain and vegan-friendly. It’s probably too cool for some of my readers (you know who you are). 

We’re enjoying one of our best falls on record (normally snow is a real possibility right now), and I wanted a healthy and hearty but not heavy salad. This was perfect.

I buy “quick cook” farro from Trader Joe’s. That just means that it takes 10 minutes instead of 40 to cook. Farro is sometimes called spelt. You could easily substitute in barley or wheat berries, even wild rice, which is common here in Minnesota. Anything that will crunch and be good cold/room temperature. 

The squash if diced small and tossed in olive oil get a nice crispy crunch outside but stay soft inside. I love the varying textures in this salad, along with the colors! 

Fall farro salad

  • 2c (8 oz dried package) farro
  • 1c chopped kale
  • 1c butternut squash, diced small
  • 1c red cabbage chopped
  • Juice of 1 lemon
  • 2 cloves garlic chopped 
  • 1 tsp dijon mustard
  • 1/3c olive oil
  • Salt and pepper 

Roast diced squash for 40 minutes at 400 degrees. Boil farro for 10 minutes and drain. Mix vinaigrette. Toss kale, cabbage and farro in vinaigrette. I used about half to start and kept adding until it tasted well coated. Add in squash. Serve cold or at room temperature.

State Fair 2016: Kale balls

Yup, you read correctly: Kale Balls. They are going to be famous at next year’s Minnesota State Fair. At least according to Avery, who honestly, genuinely and lovingly requests these from his mother. I can’t promise they are for everyone, because he definitely has a refined palate–by age 3 he knew gouda from cheddar. šŸ˜‰

KaleĀ balls

2 bunches greens–kale, beet tops, swiss chard, spinach all work, chopped

1 onion, diced

3 cloves garlic, minced

1 bunch cilantro, chopped

1/3 cup feta

1 cup+ breadcrumbs

1 egg, whisked

1 tsp cumin

Salt and pepper

Olive oil

Saute onion in olive oil until soft, about 10 min. Add garlic, cook for 30 seconds. Add herbs–cilantro, cumin, salt and pepper. Add greens and saute until cooked, 2 min or so. Set mixture aside to cool, add egg, cheese and breadcrumbs until mixture holds together (moist, but retains shape). Roll into balls, roll balls in additional breadcrumbs. Freeze.

Balls can either be brought to room temperature (about an hour) or sauteed frozen in a covered pan in olive oil over low-medium heat, turning to brown.

Photo Sep 07, 12 00 45 PM Photo Sep 07, 12 07 21 PM