Past Recipes
Kale and Farro Salad

Kale and Farro Salad with Summer Squash, Corn, and Crispy Goat Cheese

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All kale salads are not created equal, and this summery version rises way above the others. Chewy, nutty farro is tossed with roasted summer squash, corn, walnuts, and kale in an aromatic shallot vinaigrette. Crispy, creamy rounds of seared goat cheese provide a little richness in this richly textured seasonal salad.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Laura

By Chef Laura

  • Calories 700
  • Protein 21g
  • Total Carb 61g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ear corn
    • 1
    • ear corn
  • summer squash
    • 6 ounces
    • summer squash
  • walnuts
    • 2 ounces
    • walnuts
  • shallot
    • 1
    • shallot
  • goat cheese
    • 2 ounces
    • goat cheese
  • basil
    • 1/4 ounce
    • basil
  • farro
    • 1/2 cup
    • farro
  • white balsamic vinegar
    • 2 tablespoons
    • white balsamic vinegar
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • currants
    • 2 tablespoons
    • currants
  • baby kale
    • 5 ounces
    • baby kale
  • panko breadcrumbs
    • 1/2 cup
    • panko breadcrumbs

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet
  • 10" medium nonstick pan

Allergens

Soy, Egg, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Bring a medium pot of water to boil. Shuck corn, discarding husks and silk, and slice kernels off cob. Rinse remaining produce. Halve squash lengthwise and cut into ½-inch half-moons, discarding ends. Roughly chop walnuts. Peel shallot and thinly slice into rings. Unwrap goat cheese, place on a plate, and refrigerate until ready to use.

  2. Roast Squash and Corn

    Roast Squash and Corn

    On a baking sheet, toss corn and squash with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until tender, about 10 minutes. Meanwhile, roughly chop or tear basil leaves, discarding stems. When squash and corn have roasted, add basil to baking sheet with vegetables and toss to combine. 

  3. Cook Farro

    Cook Farro

    While squash and corn roast, season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes. Drain farro and set aside.

  4. Make Vinaigrette

    Make Vinaigrette

    While farro cooks, heat 1 teaspoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add shallot and cook until soft, about 5 minutes. Transfer to a large bowl, reserving pan, then whisk in white balsamic and 1 packet mustard. Season with ⅛ teaspoon salt and pepper. Whisking continuously, slowly add ¼ cup olive oil until fully combined. Stir in currants, kale, roasted squash and corn, walnuts, and cooked farro.

  5. Crust Goat Cheese

    Crust Goat Cheese

    Place breadcrumbs on a plate and season with ¼ teaspoon salt and pepper as desired. In a medium shallow bowl, whisk together 1 egg and remaining mustard. Remove goat cheese from refrigerator and season all over with ⅛ teaspoon salt and pepper as desired. Dip in egg mixture, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  6. Sear Goat Cheese and Plate

    Sear Goat Cheese and Plate

    Wipe pan from shallot clean, and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add goat cheese and sear until bottoms are golden, 4 minutes. Flip and sear until browned on both sides, 2-3 minutes more. Transfer to a paper towel-lined plate. Plate kale and farro salad and top with crispy goat cheese. Dig in!

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