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Inslata di Zucca, Farro e Cavolo Nero
(Tuscan Kale Salad with Squash and Spelt)
Serves; 6


1 small butternut squash 1½ spelt cooked
3 Tbsp EVOO ½ cup dried cranberries
½ Teaspoon cinnamon 2 cups apples, chopped
½ Teaspoon kosher salt, divided 4 oz. pecorino- romano
½ Teaspoon black pepper, divided cheese, shredded
6 cups kale, chopped ¼ cup orange juice
¾ cup walnuts, chopped 1 Tbsp. dijon mustard
2 Tbsp. shallots, chopped

Method: Preheat oven at 400°F

1. Peel and scoop seed out of butternut squash and cut into cubes. Add 2 tablespoons of
extra virgin olive oil, cinnamon, ¼ teaspoon of salt and ¼ teaspoon of ground pepper.
mix well.

2. Spread evenly on baking dish and roast for 30 minutes, or until the squash is tender
and golden brown.

3. In a skillet add walnuts and toast on medium heat until they become brown.

4. In a bowl add the kale, apples, spelt, squash, walnuts, cheese and cranberries, mix
Ingredients well.

Method for Dressing:

5. In a small bowl add, 1 tablespoon of olive oil, orange juice, mustard, shallots. ¼ teaspoon
of salt and ¼ teaspoon of pepper. Whisk until ingredients are fully combined.

6. Toss dressing with salad if serving immediately or you can bottle and keep aside for when

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.