Winter Farro Salad
A wholesome, warm grain salad made with nutty, chewy farro, roasted butternut squash, kale, cranberries, pecans and goat cheese tossed in a tangy apple cider vinaigrette. This hearty and delicious farro salad loaded with texture and sweet and savory notes for a perfect side dish or vegetarian main course.
Servings: 8
Calories: 309kcal
Ingredients
- 2 cups cooked Bob's Red Mill organic farro
- 1 small butternut squash peeled and cubed, about 3 cups
- 1 bunch Lacinato kale
- 3 ounces crumbled goat cheese about ⅓ cup
- ½ cup roughly chopped pecans
- ⅓ cup dried cranberries
- ⅓ cup chopped fresh parsley
- 1 tablespoon olive oil
- salt and pepper
Vinaigrette
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 small shallot finely minced
- 1 teaspoon dijon mustard
- 1 teaspoon honey or maple syrup
- ⅛ teaspoon ground cinnamon
- salt and pepper
Instructions
- Peel and cut the butternut squash into half inch cubes. Place on a baking sheet and toss with 1 tablespoon of olive oil and season with salt and pepper. Roast in a 400 degree oven for 30-35 minutes until fork tender and golden brown around the edges.
- Cook the farro in a pot of salted water according to package directions.
- While the farro and squash are cooking, prep the kale. Remove the leaves from the tough stems and chop the leaves into bite size pieces. Wash and dry thoroughly using a salad spinner or a clean dish towel.
- In a medium bowl or small mason jar, combine finely minced shallot, apple cider vinegar, dijon mustard, honey, cinnamon, olive oil and a pinch of salt and pepper. Shake or whisk vigorously until emulsified. Taste and season with more salt and pepper.
- In a large bowl, pour dressing over kale and with clean hands, massage for 2-3 minutes until leaves are tender and volume is reduced by about half.
- Add in cooked butternut squash, cooked farro, fresh chopped parsley, pecans, cranberries and goat cheese. Toss to combine and serve warm or room temperature.
Notes
Note that this recipe calls for 2 cups of cooked farro and not 2 cups dry farro.
For a vegan version, omit goat cheese and use maple syrup in the vinaigrette.
Nutrition
Calories: 309kcal | Carbohydrates: 30g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 547mg | Fiber: 6g | Sugar: 7g | Vitamin A: 13665IU | Vitamin C: 55mg | Calcium: 161mg | Iron: 2mg