Kale Butternut Squash Salad with Farro
User Reviews
5
2 reviews
Excellent
Kale Butternut Squash Salad with Farro
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This Kale Butternut Squash Salad is the perfect holiday side salad, but also great all season long for meal prep too. Massaged kale, roasted butternut squash, cranberries and farro pair wonderfully with a sweet onion vinaigrette. This salad recipe will be one to remember.
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Ingredients
Kale Salad
- 1 kale stems removed and leaves chopped, bunch
- 1/2 cup farro uncooked
- 1 butternut squash peeled, seeded and chopped (about 4 cups, medium
- 6 ounces feta cheese crumbled
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
Sweet Onion Vinaigrette
- 1/4 cup onion diced; vidalia variety
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1 teaspoon maple syrup
- 1 teaspoon mustard stone ground
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375ºF and line medium baking sheet with parchment paper or silicone mat; set aside.
- Roast the Butternut Squash: Use a vegetable peeler to remove the skin, going around twice. Cut the squash in half lengthwise, and scoop out the seeds. Use a large sharp knife to cut the squash into about 1.5" cubes. You should get about 4 cups from a medium butternut squash. Oil a medium baking sheet and toss the squash. Sprinkle with a little salt and roast for about 20 minutes at 375ºF. Let the squash cool or place in fridge to chill while you move on to the next steps.
- Prepare the Farro: Prepare farro according to package instructions. You only need 1/2 cup uncooked farro for this recipe, or 1.5 cups cooked.
- Massage the kale: While the squash and farro are cooking, remove and discard the stems of the kale, chop the leaves, rinse and dry in salad spinner. Add kale to large bowl, drizzle with a little bit of olive oil and start massaging oil into kale. This helps release the bitterness.
- Make the dressing: In a small food processor or small blender, combine all onion vinaigrette ingredients until smooth.
- Assemble the salad: Add about half of the dressing to bottom of large bowl, then add massaged kale, chilled roasted butternut squash, chilled cooked farro, crumbled feta, cranberries and pepitas. Drizzle the remaining dressing and toss to coat.
- Serve salad immediately or store in fridge up to 1 day in advance.
Notes
- Recipe can be prepped a day in advance.
- Omit feta if you need a vegan friendly recipe, or substitute with vegan feta.
Nutrition Information
Show Details
Serving
1/6th
Calories
329kcal
(16%)
Carbohydrates
55g
(18%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
8mg
(3%)
Sodium
430mg
(18%)
Fiber
5g
(20%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 6-8
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1/6th | |
| Calories | 329kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 8mg | 3% |
| Sodium | 430mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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