Squash Jumble Salad
I’m a big fan of limiting food waste. I got it from my dad, who was a conservationist/re-use/recycler before we were all doing it! Plastic ziploc bags had a very long life in my house and leftovers are made more fun when you can cobble together a meal from what’s in the fridge. My dad used to call ’em, “lucky leftovers”. For years, we all thought it was because he felt so grateful for the food he foraged in the fridge, saving it from the trash. It was only decades later that he admitted they were “lucky leftovers” because you were lucky if you didn’t get sick from them! Ha!
This salad was pulled together for my members at Home Retreat Studio when I needed a little something to go with the hearty Dahl (next recipe).
It was born from the ingredients I had on hand and was apparently a hit!
So here you go..and as always, if you have something in your fridge or cupboard you think could enhance this jumble, well then, add it in! (most any grain will do and fresh herbs on top will be a lovely addition)
Squash Jumble Salad
2 handfuls of spinach, roughly chopped
1 C cooked chopped squash (any kind except delicata)
6 chopped dates
A Quarter of an apple chopped
½ C cooked Farro (emmer)
¼ C pomegranate seeds
¼ C chopped parsley
⅛ C chopped red onion
⅛ tsp garlic powder
⅛ tsp pepper
Juice of one lemon
Olive oil
Salt to taste
Roast the squash : cut in half or quarters, de-seed, brush the flesh sides with olive oil. Place on baking sheet skin side up for about 20 mins until you can easily stick a fork into the fleshy bits
(You’ll have extra squash, so use it for soup!)
Once squash is cooked let it cool then takeoff the skin (it should easily peel off at this point) & roughly chop into bite-size pieces
Cook the Farro according to instructions it’s usually one part grain to 2 1/2 parts water, with a couple pinches of salt
Once Farro is cooked and cooled, place everything in a bowl and toss it up good with the lemon juice, salt & pepper, and healthy drizzles of olive oil.