Ingredients for the salad:
• 1/3 cup (50 g) Poggio del Farro Sprouted Farro
• 1 1/4 cups (300 ml) water
• 2 tablespoons extra virgin olive oil
• 1/4 kabocha squash, washed, deseeded and cut into 1/2 inch half moons
• Himalayan salt
• Black pepper
• 1/2 cup (50 g) walnuts
• 1 tablespoon (10 g) dark brown sugar
• 2 cups (60 g) baby spinach
• 1/4 cup (35 g) cranberries
• 2 oz (60 g) feta
• 1/2 small apple, cored, cut julienne
For the Ginger Apple Cider Vinaigrette:
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon freshly grated ginger
• 1/2 garlic clove, grated
• Pinch of salt and crack of black pepper
Spinach Salad with Sprouted Farro, Caramelized Kabocha Squash, and Ginger Apple Cider Vinaigrette
Pour the Sprouted Farro and water in a medium sized pot. Bring to a boil then lower to a simmer. Cook for 20 minutes. Drain.
Heat the extra virgin olive oil in a large skillet over medium heat. Add the kabocha squash and season with salt and pepper. Cook over medium heat until golden, about 5-6 minutes. Gently turn each slice, season with salt and pepper and cook for another 5-6 minutes until soft and golden.
Preheat a small skillet over a medium-high heat. Add the walnuts and dark brown sugar. Cook, stirring constantly, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.
Add all the ingredients for the ginger apple cider vinaigrette in a mason jar. Shake well.
Add the spinach to a large bowl. Top with farro, pumpkin, walnuts, cranberries, feta and apple.
Drizzle with the vinaigrette and toss. Buon appetito!
Recipe and video by Italian-based food blogger
Cindy Swain from italicanakitchen.com
Products used
