Posted on Leave a comment

Kabocha Farro Salad

Recipe by: Ethel Klimes.
Featured on Tuesdays with Thomas on 10/13/20


  • 1 Package Farro (12-14oz), prepared according to package (I like to substitute sodium-free vegetable broth for half of the water)
  • 1 Medium Kabocha Squash, peeled and roasted (see below)
  • 1/4 cup Pumpkin Seeds (optional: substitute sunflower seeds or pine nuts)
  • 1 tbsp. Nutritional Yeast
  • 2 cups Kale (optional: substitute baby spinach and butter leaf lettuce)
  • 1/4 cup Pear Balsamic (optional: substitute Premium White Balsamic)


  1. To Prepare Kabocha Squash:
    1. place into boiling water for 3 minutes per side to poach skin (optional: instead microwave for 4 minutes with venting holes).
    2. Use a sharp knife to cut the stem off, then carefully cut the softened skin off (be careful, if having difficulty with this then poach again)
    3. Cut in half and remove seeds, then cut in half again and slice those quarters into 3/4 inch slices
    4. bake on a nonstick backing pan at 350 degrees for 30-35 mins until tender, let cool
  2. To prepare dish: Mix ingredients together in a large bowl. Optional: Drizzle with balsamic before serving
Leave a Reply