Ingredients
- Farro: 1 cup, uncooked
- Kale: 1 large bunch, stemmed and chopped (preferably Lacinato)
- Butternut Squash: 1 cup, peeled and cubed
- Extra Virgin Olive Oil: 4 tablespoons, divided
- Maple Syrup: 1 tablespoon
- Apple Cider Vinegar: 2 tablespoons
- Pecans: 1/4 cup, toasted and roughly chopped
- Goat Cheese: 1/4 cup, crumbled
Instructions
- Step 1: Cook the farro according to package directions (usually simmering in boiling water for 25-30 minutes until tender). Once cooked, drain any remaining liquid and set the farro aside to cool slightly.
- Step 2: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until the squash is fork-tender and lightly caramelized.
- Step 3: While the squash roasts, prepare the dressing. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, maple syrup, and apple cider vinegar. Season the dressing liberally with salt and black pepper.
- Step 4: Place the chopped kale in a large mixing bowl. Pour half of the prepared dressing over the kale and gently massage the leaves with your hands for 1-2 minutes. This tenderizes the kale and helps it absorb the flavor.
- Step 5: Add the cooled farro, roasted butternut squash, toasted pecans, and crumbled goat cheese to the bowl with the massaged kale. Drizzle the remaining dressing over the ingredients.
- Step 6: Toss the salad thoroughly until all ingredients are evenly coated. Serve immediately, or chill for an hour to allow the flavors to fully meld.
Notes
- For optimal texture when storing leftovers, keep the pecans and goat cheese separate and mix them in right before you eat the portion.
- If you prefer a warm salad, gently reheat only the reserved farro and butternut squash in the microwave or skillet before combining with the cold, dressed kale.
- Boost this hearty salad by topping it with roasted salmon, grilled chicken, or crispy chickpeas for a satisfying light dinner or robust meal.
- Use Lacinato (Dinosaur) kale if possible; its flatter leaves are easier to massage, resulting in a silkier texture and better absorption of the maple dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American