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Lemony Farro and Lettuce Salad


My daughter and I had fun adjusting the flavoring for this unique and satisfying salad. With notes of mint and parsley, along with healthful kasha and savory roasted butternut squash, it satiates while being enjoyed down to the last bite!


1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
2. Toss squash in oil and spread onto a lined baking sheet. Roast for 30 minutes; broil on lower rack an additional five to eight minutes until beginning to brown at the edges. Remove from oven and allow to cool.
3. Combine kasha, lettuce, avocado, watermelon, mint, and parsley in a large serving bowl.
4. Toast walnut nibs in a dry sauté pan for a few minutes until fragrant and beginning to brown. Add to bowl along with oil, lemon juice, salt, and butternut squash. Toss lightly to distribute flavors.

Notes: I tested this with kasha and really loved the results.


Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.