Warm Butternut Squash Farro Salad
I have made this recipe three times in the last two weeks and eaten it for lunch several days in a row so I am really excited to share it. It is one of those meals that combines several delicious textures and flavors that come together perfectly to make a super satisfying dish. This warm butternut squash and farro salad can be eaten on its own (that's what I usually do) or it makes for a wonderful side dish. So here are the details...
As the name would suggest, the base of this salad is farro, which is easily my favorite grain (hence why it appears frequently in my recipes). Farro is an ancient grain that comes not only with a super satisfying texture but also a bunch of health benefits. It is a complex carbohydrate which means it breaks down more slowly and it contains lots of vitamins (like A, E and B3) and minerals (like magnesium and iron). And while it may not be gluten-free, it has a lower gluten content than many other common wheat varieties and a higher protein and fiber content. I like to use Trader Joe’s 10-Minute Farro when I am cooking, although I don’t follow the instructions exactly (typical)... so when I make it takes closer to 25 minutes to cook. Not as time savvy but it always gives me the perfect chewy texture.
Roasted butternut squash and sauteéd kale finish off the bulk of the salad. Butternut squash, roasted with onions, has a sweet and slightly nutty flavor. Once the squash is peeled and chopped it goes into the oven and you can almost forget about it while you prepare the rest of the ingredients. Cooking earthy kale with lots of garlic adds more flavor and nutrients to the salad.
To finish it off, slivered toasted almonds add a toasty nutty flavor and the perfect amount of crunch. A light shallot dressing adds brightness and topping the salad with creamy tangy goat cheese (another favorite of mine) pulls the whole thing together. You could easily omit the goat cheese for a vegan option… maybe top with slices of avocado to keep a creamy texture. This salad might taste even better the next day, so make a big batch so you can enjoy leftovers for lunch the next day.
Warm Butternut Squash Farro Salad
Ingredients
- 1 package Trader Joe's 10 minute farro, cooked or about 3 cups of your favorite farro, cooked.
- 1 medium butternut squash, peeled and cubed
- 1 small onion, diced
- 4 cups (roughly) kale, stems removed and chopped
- 3 cloves garlic, minced
- 1 small shallot, minced
- 4 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 cup toasted slivered almonds
- olive oil
- salt + pepper
- OPTIONAL: goat cheese and more slivered almonds for topping
Instructions
- ROAST: Start by getting the butternut squash roasted. Placed the cubed squash and diced onions on a sheet pan. Toss in about 2-3 tablespoons of olive oil and season generously with salt and pepper. Roast in a 425 degree oven for 45 minutes. Stirring half way through. The squash should be nicely browned.
- COOK: While the squash is roasting, cook your farro. I use Trader Joe's 10 minute farro. One package is about 1 1/2 cups dry. I combined that with 2 cups of water, season with salt and a drizzle of olive oil. Bring to a boil then lower the heat and cover, cook on low for 20-25 minutes until all the water is absorbed and the farro is soft and chewy. OR follow the instructions on the package.
- SAUTEÉ: Next let's cook the kale. Heat a large pan over medium heat. Add two tablespoons of olive oil. Cook the garlic for about a minute until fragrant. Add the chopped kale and season with salt and pepper. Add 1/4 cup of water and continue to cook the kale until tender and wilted.
- MIX: Next, the shallot dressing... in a small bowl or measuring cup combine the minced shallot, red wine vinegar, honey, 3 tablespoons of olive oil and 1/2 teaspoon of salt. Let that hang out while the rest of the ingredients finish cooking.
- COMBINE: Then we put it all together. In a large bowl combine the cooked farro, roasted butternut squash and onions, sautéed kale, 1/2 cup slivered toasted almonds and the shallot dressing. Mix until everything is well combined.
- TOP & SERVE: Top with crumble of goat cheese and extra slivered almonds and enjoy!