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Recipes / No-Salt Toasted Farro Salad with Spice-Roasted Squash, Kale Ribbons, and Pickled Onion

No-Salt Toasted Farro Salad with Spice-Roasted Squash, Kale Ribbons, and Pickled Onion

By Tucker Shaw

Published April 11, 2024

It feels silly to be too prescriptive with this dish. No reason you can’t use sweet potato instead of squash, or chard instead of kale. And for that matter, if farro’s not your thing, ditch it in favor of barley, quinoa, wild rice, or any grain that floats your fancy. If you feel like tossing in some roasted garlic, or roasted shallot, some low-sodium chickpeas, or even some chopped up bits of apple, who’s to stop you?

Photo: Tucker Shaw
Photo: Tucker Shaw
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To get the ribbons of kale, remove toughest part of stem, then stack several leaves on top of each other, roll tightly into a stubby cigar shape, and slice very thin. Toasting the farro and browning the butter add depth.

This recipe is from Tucker Shaw’s piece, “Turns Out Not Eating Salt Is Not the End of the World.”