Spinach Salad with Sprouted Farro, Kabocha Squash, and Vinaigrette

2 servings
20 min.


  • 2 tablespoons Extra Virgin Olive Oil
  • 1/4 Kabocha Squash, cut into 1/2 half moons
  • 50g Walnuts
  • 10g Dark Brown Sugar
  • Spinach
  • 35g Cranberries
  • To taste Feta
  • 1/2 Apple, julienne
  • 60g Himalayan Salt
  • To taste Black pepper
  • Sprouted Farro
  • Vinaigrette
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 Garlic Clove
  • To taste Sea Salt
  • To taste Black Pepper


Pour the Sprouted Farro and water in a medium sized pot. Bring to a boil then lower to a simmer. Cook for 20 minutes. Drain.

Heat the extra virgin olive oil in a large skillet over medium heat. Add the kabocha squash and season with salt and pepper. Cook over medium heat until golden, about 5-6 minutes.

Gently turn each slice, season with salt and pepper and cook for another 5-6 minutes until soft and golden.

Preheat a small skillet over a medium-high heat. Add the walnuts and dark brown sugar. Cook, stirring constantly, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

Add all the ingredients for the ginger apple cider vinaigrette in a mason jar. Shake well.

Add the spinach to a large bowl. Top with farro, pumpkin, walnuts, cranberries, feta and apple.

Drizzle with the vinaigrette and toss. Buon appetito!

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