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Baked Chard Salad With Cranberries Recipe

Ingredients

• 1 cup uncooked farro
• Kosher salt (such as Diamond Crystal)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 bunch Swiss chard (about 1 pound), stems thinly sliced and leaves coarsely chopped
• 1 large green or red cabbage, quartered, cored and thinly sliced
• 1 (13.5-ounce) can chickpeas, drained and rinsed
• ¼ cup pepitas (shelled pumpkin seeds)
• ⅓ cup crumbled goat cheese
• ½ cup chopped parsley
• For The Dressing:
• 1 large red onion, thinly sliced (or use a large shallot)
• 3 garlic cloves opt
• 3 tablespoons extra-virgin olive oil
• Kosher salt (such as Diamond Crystal)
• ½ cup red wine vinegar
• ¼ cup honey
• Freshly ground black pepper
• ½ cup dried cranberries

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