Description
A delicious and nutritious fall salad featuring roasted butternut squash, farro, and a maple vinaigrette.
Ingredients
Scale
- 4 cups (600g) butternut squash, cubed
- 2 Tbsp (30ml) olive oil, good-quality extra virgin
- 1/4 tsp (1.5g) salt
- 1/4 tsp (1.5g) pepper
- 1 cup (200g) uncooked farro
- 6 cups (180g) chopped kale, fresh
- 1 apple, diced, firm variety such as Honeycrisp or Fuji
- 1 cup (150g) crumbled goat cheese
- 1/2 cup (60g) chopped walnuts, optional, toasted recommended
- 1/2 cup (80g) dried cranberries
- 1/4 cup (60ml) apple cider vinegar
- 1/4 cup (60ml) extra virgin olive oil
- 1 Tbsp (15ml) maple syrup
- 1 Tbsp (15g) Dijon mustard
- 1 clove garlic, minced
Instructions
- Roast the Squash: Preheat your oven to 400 degrees F. Spread the cubed butternut squash on a baking sheet. Roast until golden and fragrant, about 20 to 25 minutes. Ensure the cubes are uniform in size for even cooking.
- Cook the Farro: In a pot, add the uncooked farro along with water. Bring to a simmer and cook until tender, about 20 minutes. Check for doneness; it should be chewy but not mushy.
- Whisk the Vinaigrette: In a bowl, whisk together maple syrup, apple cider vinegar, and olive oil. Adjust sweetness to your taste; if too tart, add more maple syrup.
- Toss Everything Together: Once the farro and squash are cooked, mix them in a large bowl. Drizzle in the vinaigrette and toss gently to coat, avoiding overmixing to keep the squash intact.
- Garnish and Serve: Sprinkle walnuts and any fresh herbs desired on top. Let cool slightly if too warm before serving. The salad is best enjoyed warm or at room temperature.
Notes
- Storage Tips: This salad will keep for up to 4 days in the fridge in an airtight container. The dressing will keep for up to 7 days in the fridge; stir before using again. Layer ingredients in jars for easy meal prep.
- Expert Tips: If butternut squash is not roasting nicely, ensure to cut it into equal-sized pieces, about 1-inch. For farro that feels too hard, cook it an additional 5 to 10 minutes and taste until desired tenderness. If the dressing is too tangy, gradually add more maple syrup until balanced.
- Reheating Instructions: If desired, reheat gently in the microwave at medium power for about 1-2 minutes, monitoring to avoid overheating.
- Serving Suggestions: Serve alongside roasted chicken or pair with pumpkin soup for an autumn theme. It is also excellent as a side for grilled meats.
- Recipe Variations: You can substitute farro with wild rice or quinoa, or even a small pasta like orzo. For the apple, any sweet variety will work; consider using pears. Use sweet potatoes instead of butternut squash, or add roasted beets for extra color and earthiness.
- Ingredient Notes: Look for firm, heavy butternut squash for best flavor and texture, and choose fresh, crisp kale without yellowing edges. For nuts, toasting walnuts can enhance their flavor. Adjust apple choices based on desired sweetness and texture. If fresh garlic is not available, garlic powder can be used, reducing the quantity.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 9g
- Sodium: 340mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg