How to make a baked salad

Ingredients

• 1 bunch Swiss Chard (stems separated from leaves, leaves coarsely chopped, stems sliced thin)
• 1/2 head Green Cabbage (core removed, quartered, then thinly sliced)
• 1 cup Farro (uncooked, rinsed)
• 1 can Canned Chickpeas (15 oz, drained and rinsed)
• 1/4 cup Pumpkin Seeds (raw, toasted)
• 1/4 cup Dried Cranberries (unsweetened if possible)
• 3/4 cup Goat Cheese (crumbled)
• 2 tablespoons Fresh Parsley (chopped)
• 1/2 medium Red Onion (thinly sliced)
• 3 cloves Garlic (grated)
• 5 tablespoons Olive Oil (extra‑virgin, divided (3 Tbsp for dressing, 2 Tbsp for roasting))
• 2 tablespoons Red Wine Vinegar
• 1 tablespoon Honey
• 1 teaspoon Salt (plus extra for seasoning)
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prepare the ingredients.

   Time: PT0M

   Temperature: 375°F

2. Cook Farro

   Bring a large pot of salted water to a boil, add 1 cup farro, and cook uncovered for about 20 minutes, or until al dente. Drain and set aside to cool slightly.

   Time: PT20M

3. Prepare Vegetables

   Separate Swiss chard stems from leaves. Slice stems into 1‑inch pieces and coarsely chop leaves. Quarter the cabbage, remove the core, and thinly slice.

   Time: PT10M

4. Roast Swiss Chard and Cabbage

   Toss chard stems, chard leaves, and sliced cabbage with 2 Tbsp olive oil, ½ tsp salt, and a pinch of pepper. Spread on a baking sheet in a single layer (overcrowding is okay; they’ll steam a bit). Roast for 20‑25 minutes, turning halfway through, until stems are tender and cabbage edges are caramelized.

   Time: PT25M

   Temperature: 375°F

5. Make Agra Dolce Dressing

   In a skillet over medium heat, add 3 Tbsp olive oil and the sliced red onion. Cook, stirring occasionally, until softened (≈5 min). Add grated garlic and sauté 1‑2 min (do not let it brown). Reduce heat to low, stir in 2 Tbsp red wine vinegar and 1 Tbsp honey. Simmer, stirring, until the mixture thickens slightly (≈5 min). Add dried cranberries, stir, and remove from heat. Season with salt and pepper.

   Time: PT12M

6. Toast Chickpeas and Pumpkin Seeds

   Using the same skillet (wipe clean if needed), add the drained chickpeas and pumpkin seeds. Toast over medium‑high heat, stirring frequently, until golden and fragrant (≈5 min). Transfer to a bowl and set aside.

   Time: PT5M

7. Assemble the Salad

   In a large mixing bowl, combine the cooked farro, roasted Swiss chard, roasted cabbage, toasted chickpeas, pumpkin seeds, and the agra dolce dressing. Toss gently to coat. Add chopped parsley, crumbled goat cheese, and give a final light toss.

   Time: PT5M

8. Serve

   Transfer the salad to a serving bowl or plate. Serve warm or at room temperature.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

7 g