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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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