chicory chopped salad

The bitter greens and seasonal persimmons in this salad privide a lovely balance of bitter and sweet.

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YIELD — 1 serving

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Ingredients

¼ cup farro (¾ cup cooked)

½ cup radicchio, chopped

½ cup endive, chopped

½ cup tomatoes, chopped

¼ cup persian cucumbers, chopped

½ small persimmon, sliced

1 oz feta cheese, crumbled

1 Tbsp sunflower seeds

Juice from ¼ to ½ lemon

1 tsp extra virgin olive oil

Kosher salt

Fresh cracked black pepper

Directions

1. Cook farro according to package directions; rinse with cold water.

2. In a mixing bowl, combine radicchio, endive, tomatoes, and cucumbers. Dress with lemon juice and olive oil; gently toss until evenly coated and season to taste with salt and pepper.

3. Plate the salad and top with farro, feta cheese, persimmon slices, and sunflower seeds.

Nutrition Information

Calories: 420
Carbs: 58g
Pro: 14g
Fat: 16g
Added sugar: 0g

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.