Ingredients
Scale
- 1 cup pearled farro, rinsed
- 3 cups water or vegetable broth
- 1 medium butternut squash, peeled and cubed
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 cups chopped kale, stems removed
- 1/4 cup dried cranberries
- 1/4 cup toasted pepitas (pumpkin seeds)
- 1/4 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
Instructions
- Step 1: Roast the Squash and Cook Farro
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and the black pepper on a large baking sheet. Spread the squash in a single layer and roast for 25–30 minutes until tender and caramelized at the edges. While the squash roasts, bring the water or broth to a boil in a medium saucepan. Add the farro and a pinch of salt. Reduce heat to a simmer, cover, and cook for 20–25 minutes until the farro is chewy and tender. Drain any excess liquid and let it cool slightly. - Step 2: Prepare the Dressing and Kale
In a small jar or bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, and honey until emulsified. Place the chopped kale in a large mixing bowl. Pour a teaspoon of the dressing over the kale and use your hands to massage the leaves for about 1 minute. This softens the kale and removes any bitterness, making the base of your salad much more enjoyable. - Step 3: Assemble the Salad
Add the cooked farro and roasted squash to the bowl with the massaged kale. Pour the remaining dressing over the mixture and toss gently to combine. Fold in the dried cranberries, toasted pepitas, and crumbled feta cheese. Give it a final toss and taste for seasoning, adding more salt or pepper if needed. Serve immediately while warm, or refrigerate and serve chilled.
- Cook Time: 1 hour