Eight-Layer Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 456
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 35
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 24
- Cholesterol
- 36
- Sodium
- 1138
- Total: 1 hr (includes cooling time)
- Active: 15 min
Ingredients
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
Directions
- 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.
- Preheat the oven to 400 degrees F.
- 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.
- Make the dressing by combining the yogurt, basil, mayonnaise, white wine vinegar, Dijon and garlic in a medium bowl. Season with salt and pepper.
- 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.