Baked Chard Salad With Cranberries

Preparation

1. Step 1

   Start the salad: Arrange racks in the upper and lower thirds of the oven and heat to 400 degrees (or use the convection setting at 375 degrees).

2. Step 2

   Bring a medium pot of water to boil over high heat. Add the farro and season with 1 teaspoon of salt. Cook according to package instructions until tender, about 25 minutes, then drain.

3. Step 3

   Meanwhile, on one sheet pan, toss Swiss chard with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Repeat with the cabbage on the other sheet pan and set aside.

4. Step 4

   Start the dressing: Thinly slice the onion and grate the garlic.

5. Step 5

   Transfer the baking sheet with cabbage to the lower rack of the oven. Roast the cabbage for 25 minutes, until softened and charred on the edges. (You’ll add the chard to the oven later.)

6. Step 6

   While the cabbage roasts, finish the dressing: Set a 10-inch pan over medium heat and add 3 tablespoons of olive oil. Add the onion and cook, stirring occasionally, for 12 to 15 minutes, until softened and starting to brown a bit. Stir in garlic and ¼ teaspoon of salt. Stir and cook until the garlic no longer smells raw, 2 to 3 minutes more.

7. Step 7

   Reduce the heat to low and stir in the vinegar and honey. Bring the mixture to a simmer and let it reduce for 4 to 5 minutes, until syrupy. Taste and season with salt and a few cracks of black pepper. Remove from the heat and stir in the cranberries. Transfer to a very large bowl and set aside to let the cranberries soften.

8. Step 8

   Finish the salad: Wash and dry the pan used for the dressing. Heat over medium and drizzle with olive oil to lightly coat. Add the chickpeas and lightly toast for a few minutes. Transfer to the bowl. Add pepitas to the pan. Toast over medium for 3 to 4 minutes, until the seeds are beginning to turn lightly golden. Transfer to the bowl, along with the farro.

9. Step 9

   When the cabbage has 5 to 10 minutes left, add the baking sheet with the chard to the upper rack of the oven and roast until it’s wilted but still retains its color.

10. Step 10

    To the large bowl, add the goat cheese and parsley. Add the roasted cabbage and Swiss chard and give a few good mixes. Taste and add more salt, pepper, olive oil or vinegar as you prefer. Serve immediately.