Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

My daughter and I had fun adjusting the flavoring for this unique and satisfying salad. With notes of mint and parsley, along with healthful kasha and savory roasted butternut squash, it satiates while being enjoyed down to the last bite!

SERVES 6–8

• 1 small butternut squash, peeled and cubed
• oil, for roasting
• 2 cups farro or coarse grain kasha, cooked according to pkg directions and cooled
• 4 oz (110 g) dark green lettuce (I used spring mix)
• 1 large avocado, diced
• 1 cup cubed watermelon
• 2½ Tbsp chopped fresh mint (about 8–9 sprigs)
• ⅓ cup coarsely chopped fresh parsley
• ¼ cup walnut nibs
• 2½ Tbsp oil
• 3 Tbsp lemon juice
• ½ tsp sea salt

Preheat oven to 450°F (230°C).

Toss squash in oil and spread onto a lined baking sheet. Roast for 30 minutes; broil on lower rack an additional 5–8 minutes until beginning to brown at the edges. Remove from oven and allow to cool. Combine kasha, lettuce, avocado, watermelon, mint, and parsley in a large serving bowl.

Toast walnut nibs in a dry sauté pan for a few minutes until fragrant and beginning to brown. Add to bowl along with oil, lemon juice, salt, and butternut squash. Toss lightly to distribute flavors.

Note: I tested this with kasha and really loved the results.

(Originally featured in Family Table, Issue 852)