This easy salad is the perfect mid-season meal.
What You’ll Need:
What to Do:
Pre-heat over to 400° F.
Prep and roast your Kabocha squash: Cut squash in half lengthwise, and then slice the halves into quarter circles. Cover with olive oil, salt, pepper, and a drizzle of balsamic vinegar. Roast for about 20 minutes or until soft.
Once your squash has finishing roasting, up the oven to 450°. F. Quarter a red onion and cover with olive oil, salt, and pepper. Roast onion for 30 minutes, or until soft and brown.
In the meantime, boil 2 cups of water. Add 1 cup of farro and bring to a boil. Reduce heat to low, cover, and let simmer until the farro has absorbed all of the liquid.
Take your FreshDirect rotisserie chicken and cut the breasts into 5-6 pieces.
Assemble your salad: Start with kale and radichio, top with roasted squash and red onions, add farro, and then top with raw walnuts and grated parmesan cheese.