Farro, Kale, & Roasted Butternut Squash Salad

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1 medium butternut squash
1 large bunch fresh chopped kale
1 1/2 - 2 cups uncooked farro
4 oz. plain goat cheese
1/4 cup hulled pepitas or toasted pine nuts
1/3 cup of olive oil
1 small shallot
2 tsp kosher salt

Heat oven to 400 degrees.

1. Peel butternut squash and chop into 1" cubes. Place on a baking sheet and drizzle with olive oil and salt. Roast for 25-30 mins until soft. Midway through toss the butternut to roast evenly. Set aside to cool once it's roasted.
2. In a small bowl mix the 1/3 cup of olive oil, minced shallot, and 1 tsp of salt. Set aside.
3. Bring a medium sauce pot to boil. Add the farro and 1 tsp of salt. Cook until al dente, about 14 mins. Drain and place in a glass mixing bowl. With about half of the olive oil mixture, dress the cooked farro. It'll really absorb the flavor while it's hot. Let this cool about 20 mins so it won't instantly wilt the chopped kale.
4. Rinse and stem the kale. Chop into about 3 cups.
5. In a large bowl combine the cooled roasted butternut squash, cooked farro, and chopped kale. Add the chunked goat cheese, pepitas (pumpkin seeds) or pine nuts, and dress with remaining olive oil dressing to your preference.

Original recipe.


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