Eight-Layer Salad

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 15 min
  • Yield: 8 servings
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1 cup farro

3 cups low-sodium vegetable or chicken stock (or water)

Kosher salt and freshly ground black pepper 

3 tablespoons extra-virgin olive oil 

1 medium butternut squash, peeled and sliced into 3/4-inch cubes 

A pinch of crushed red pepper 

1 cup fat-free Greek yogurt

1 cup packed fresh basil (about 2 ounces), finely chopped, plus a little more for serving 

1/2 cup mayonnaise 

2 tablespoons white wine vinegar 

1 teaspoon Dijon mustard

1 clove garlic, finely chopped 

5 ounces baby kale 

8 ounces prosciutto, chopped 

2 large shallots, finely chopped 

1/2 cup shaved Parmesan 

1/3 cup toasted sliced almonds 


  1. Combine the farro with the stock or water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook until tender, about 30 minutes; drain off any excess liquid. Season with salt and pepper and toss with 1 tablespoon of the olive oil. Set aside to cool.
  2. Preheat the oven to 400 degrees F.
  3. Toss the squash with the remaining 2 tablespoons olive oil, a few pinches of salt, a few turns of pepper and a pinch of crushed red pepper. Roast until tender, 25 to 30 minutes. Let cool.
  4. Make the dressing by combining the yogurt, basil, mayonnaise, white wine vinegar, Dijon and garlic in a medium bowl. Season with salt and pepper.
  5. In a large glass serving bowl, layer the farro, kale, squash, prosciutto, shallots, dressing, Parmesan and almonds. Finish with the remaining basil and a few turns of pepper.