Winterize your salads with whole grains, quickly cooked greens, some pancetta, and a shower of cheese. You might even get your littles on board with this salty, crunchy, filling salad.

Take me to the recipe!

So! Winter is here. However you feel about that, one thing is for certain: It’s comfort food season. I mean, cold temperatures and hearty fare go together like tomato soup and grilled cheese, boeuf and bourguignon, chocolate and marshmallows…you get the idea.

Buuut, I definitely suffer from the winter blues and hiding under a weighted blanket of Gruyere doesn’t help.

This warm salad is somehow a happy medium between a green salad (there’s still plenty of green!) and a soup/stew/comfort dish (there’s pancetta and cheese! It’s warm!). There’s a lot of goodness in there but you don’t feel deprived after eating it.

I can even get my little to eat some of this along side something else. Miracle!

PS- my favorite way to eat this salad is with a runny egg on top. Talk about comfort.

Chard, pancetta, and farro salad 

Time: 35 minutes (20 active)
Yield: about 6 side servings

1 cup uncooked farro 
3 cups water 
8 oz pancetta, diced small (I use the pre-diced stuff, which doesn’t render as much fat, but is a big time-saver)
1-2 Tbsp olive oil, as needed 
1 large onion or 4 large shallots, thinly sliced 
2 small bunches chard, rinsed, dried, and roughly chopped (about 6-8 cups) 
5 large cloves garlic 
2 large pinches salt 
2 tsp balsamic vinegar 
1/2 - 1 cup crumbled ricotta salata, cotija, feta or other crumbly, salty cheese 

Rinse the farro and add to a medium pot with the water. Bring to a boil over high heat. Reduce heat to low, cover, and let simmer for 30 minutes or until the farro is tender, but still chewy. Drain any remaining water.

Heat a separate pan (I love cast iron for this dish, but use whatever you have) over medium high heat for 2-3 minutes until hot. Turn the heat down to medium/medium-low (if the pancetta fat is popping, turn the heat down more and gradually raise it) and add the pancetta. Cook, stirring frequently, until the pancetta is browned, smells gamey, and has rendered some fat, about 5 minutes.

If needed, add some olive oil to the pan. Add the sliced onions or shallots and cook, stirring frequently, until the onions or shallots have wilted and become translucent, about 3 minutes. If the onions seem like they’re cooking too fast, adjust the flame to medium low.

Add the chard and cook, stirring and tossing frequently, until the chard is wilted, about 3-5 minutes.

Test for seasoning and add salt as needed.

Add the garlic and cook until fragrant, about 1 minute.

Turn off the heat and add the balsamic vinegar and stir several times. The residual heat of the pan should cook off some of the vinegar.

Drain any water from the cooked farro and add to the pan. Stir and test for seasoning.

Top with crumbled cheese and serve.