| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1 cup farro
- 3 cups low-sodium vegetable or chicken stock (or water)
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium butternut squash, peeled and sliced into 3/4-inch cubes
- A pinch of crushed red pepper
- 1 cup fat-free Greek yogurt
- 1 cup packed fresh basil (about 2 ounces), finely chopped, plus a little more for serving
- 1/2 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely chopped
- 5 ounces baby kale
- 8 ounces prosciutto, chopped
- 2 large shallots, finely chopped
- 1/2 cup shaved Parmesan
- 1/3 cup toasted sliced almonds
Instructions
- Combine the farro with the stock or water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook until tender, about 30 minutes; drain off any excess liquid. Season with salt and pepper and toss with 1 tablespoon of the olive oil. Set aside to cool.
- Preheat the oven to 400 degrees F.
- Toss the squash with the remaining 2 tablespoons olive oil, a few pinches of salt, a few turns of pepper and a pinch of crushed red pepper. Roast until tender, 25 to 30 minutes. Let cool.
- Make the dressing by combining the yogurt, basil, mayonnaise, white wine vinegar, Dijon and garlic in a medium bowl. Season with salt and pepper.
- In a large glass serving bowl, layer the farro, kale, squash, prosciutto, shallots, dressing, Parmesan and almonds. Finish with the remaining basil and a few turns of pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 456 |
| Total Fat | 26 g |
| Saturated Fat | 5 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 24 g |
| Cholesterol | 36 mg |
| Sodium | 1138 mg |
Reviews
I’ve made this 3 times since it has al my favorite ingredients! I leave the dressing on the side so I can eat for lunch! I get at least 4 lunches out of it! Thank you Molly! So clever!
We really enjoyed this yummy salad! I decided to crisp up the prosciutto in a pan before assembling the salad, but other than that we made it just as described. Everyone liked it and the leftovers kept really well for a couple of days.
My family LOVED this salad. I served it with a simple, grilled chicken breast. It was so flavorful with the many layers of tasty ingredients. A keeper for sure.
I made this salad for dinner, rather than a side dish for a pot luck; so I just piled all the ingredients on a plate of kale. I added chicken on top for a complete main dish and some dried cranberries to add sweetness. Skipped the prosciutto as it’s not my favorite. The dressing needed slight loosening with a bit of water.
I made this for a family party of 8, with some picky eaters. It was hearty and delicious. Everyone raved about it and asked for the recipe. I think this will be a repeat for Christmas. The only thing I did different was sauté the shallots instead of leaving them raw. Definitely do not skimp on the basil in the dressing, it is amazing.
I thought the dressing had way too strong of a mayo flavor. Too much mayo!
Delicious and filling salad! The creamy basil dressing was the star of this dish! Love Molly’s recipes
Delicious! Easy to prepare and great to work party… Everyone loved it