# Harvest Chopped Salad

> Harvest Chopped Salad with Medjool Dates, Manchego & Farro

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/harvest-chopped-salad-with-medjool-dates-farro-perfect-texture-rich-meal/

- Cuisine: American
- Course: Main Dish
- Time: prep 20 min, cook 25 min, total 45 min
- Serves: 4

## Ingredients

### For the Salad

- 1 cup farro (well-rinsed)
- ⅓ cup Medjool dates (pitted and chopped)
- ⅓ cup golden berries (dried)
- 1 tart apple (peeled and diced)
- ½ cup Manchego cheese (diced)
- ¼ cup pumpkin seeds (lightly toasted)
- ¼ tsp sea salt (or to taste)
- 4 cups mixed greens

### For the Champagne Vinaigrette

- ¼ cup champagne vinegar
- 1 tbsp honey
- ¼ tsp sea salt
- Freshly ground black pepper (to taste)
- ¾ cup extra virgin olive oil

## Instructions

1. Rinse the farro thoroughly under cold water. Add to a pot with 3 cups of water, bring to a boil, then reduce heat to a simmer.
2. Cook until the grains are tender but still chewy (al dente), about 25 minutes. Drain the farro and spread on a baking sheet to cool completely.
3. For the vinaigrette, combine champagne vinegar, honey, salt, and pepper in a blender or food processor. With the machine running, slowly drizzle in the olive oil until emulsified.
4. In a large bowl, combine the cooled farro, chopped Medjool dates, golden berries, diced apple, and Manchego cheese.
5. Add about half of the vinaigrette to the farro mixture and toss gently to combine. Taste and add more dressing if needed.
6. To serve, arrange mixed greens on a platter or individual plates, top with the farro mixture, and sprinkle with toasted pumpkin seeds.
7. Drizzle with additional vinaigrette if desired and serve at room temperature.

## Notes

#### RECIPE TIPS

- Cook farro just until al dente – overcooked farro becomes mushy

- Cool the farro completely before mixing with other ingredients to prevent wilting

- Chop all ingredients to similar sizes for the perfect bite

- Make the vinaigrette ahead of time and store in the refrigerator for up to one week

- Toast pumpkin seeds in a dry skillet until fragrant for enhanced flavor

- For best flavor, allow salad to sit for 20 minutes before serving to let flavors meld

#### SERVING SUGGESTIONS

Serve with:

- Grilled or roasted salmon for a complete meal

- Rotisserie chicken for added protein

- Crusty artisan bread and good olive oil

- As part of a mezze platter with hummus and olives

- Alongside soup for a perfect lunch combination

- At room temperature for best flavor

#### VARIATIONS

- Substitute quinoa or barley for the farro for different texture

- Add roasted butternut squash cubes in fall and winter

- Use goat cheese instead of Manchego for a tangier flavor

- Include fresh herbs like mint or basil in summer

- Add pomegranate seeds when in season for color and flavor

- Make it vegan by using maple syrup instead of honey and omitting the cheese

#### STORAGE

- Store dressed salad (without greens) in an airtight container in the refrigerator for up to 3 days

- Keep vinaigrette separately for up to 1 week refrigerated

- For meal prep, store components separately and assemble just before serving

- Bring to room temperature before serving for the best flavor

- Add greens and pumpkin seeds just before serving to maintain crispness

## Nutrition per serving

- Calories: 545
- Carbohydrates: 58 g
- Protein: 14 g
- Fat: 32 g
- Saturated fat: 8 g
- Fiber: 8 g
- Sugar: 17 g
- Sodium: 375 mg