MAIN STORYSeptember 2021

FOOD: Farro Salad with Fennel and Roasted Butternut Squash


Bring the taste of the fall season into your home and Sukkah with this delicious recipe from Sharsheret in the Kitchen’s September chef, Pamela Salzman (@pamelasalzman). Salzman is not only a cooking instructor, but a holistic health counselor and author of Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less.

She will lead a free, national “Sharsheret in the Kitchen” webinar titled “A Taste of Autumn” on Monday, Sept. 13 at 11 a.m PDT, where she will demonstrate delicious flavorful fall dishes that are perfect for your Sukkot table and beyond. This program is part of the “Sharsheret in the Kitchen” series, which brings nutritious kosher meal options to help empower all of us at risk for breast and ovarian cancer to make healthy diet choices. Register for the webinar at

Farro Salad with Fennel and Roasted Butternut Squash

Serves 6


1 cup uncooked farro (you can sub whole oat groats or another grain but adjust liquid and cooking time. I like to use Bob’s Red Mill farro)

3/4 cup apple cider or apple juice (not apple cider vinegar)

1/4 cup apple cider vinegar

1 teaspoon sea salt, plus additional

2 bay leaves

2 cups cubed butternut squash (or parsnips or carrots)

7 Tablespoons unrefined, cold-pressed extra-virgin olive oil, divided

4 Tablespoons fresh lemon juice

½ cup shaved (done with a vegetable peeler) Parmesan or Manchego cheese (optional)

2 cups arugula leaves (or baby spinach leaves)

1 cup fresh flat-leaf parsley leaves, left whole or roughly chopped

1 cup fresh mint leaves, torn by hand or roughly chopped

1 small bulb fresh fennel, halved and thinly sliced crosswise

1/2 cup chopped toasted and salted pistachios or pumpkin seeds (whole)

Flaky salt and freshly ground black pepper to taste


  1. Preheat oven to 400 degrees.
  2. In a medium saucepan, bring farro, apple juice, vinegar, 1 teaspoon salt, bay leaves and 2 cups water to a boil over high heat. Lower heat to a simmer, cover, and cook until farro is tender and liquid has evaporated, about 30 minutes. (Please read cook time on the package to be sure). Remove from heat and allow to cool. Discard bay leaves.
  3. Place butternut squash on a rimmed baking sheet lined with unbleached parchment paper. Drizzle with 1 Tablespoon of olive oil (or avocado oil or melted coconut oil), sprinkle with salt and pepper. Roast in one layer until caramelized and tender, about 30 minutes. Set aside. Can be made one day ahead.
  4. In a mixing bowl (or serving bowl), whisk together 6 tablespoons olive oil and 4 tablespoons lemon juice, plus a pinch of salt and a few grinds of black pepper. Add cooked farro and cheese, if using. This can be done one day ahead.
  5. Bring salad to room temp and fold in arugula, herbs, fennel, butternut squash, and nuts or seeds. Taste for seasoning and add flaky salt and black pepper as needed.

Note: This recipe was printed with permission from Sharsheret, the Jewish breast cancer and ovarian cancer community. If you or someone you love has been impacted by breast or ovarian cancer, or has elevated genetic risk, contact Sharsheret for free support and resources. For more information, visit or call (866) 474-2774.


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