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5.0 from 3 votes

Kale Butternut Squash Salad with Farro

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 -8
Calories: 329 kcal
Course: Salad
Cuisine: American

Ingredients

Kale Salad
  • 1 bunch kale stems removed and leaves chopped
  • 1/2 cup uncooked farro
  • 1 medium butternut squash peeled, seeded and chopped (about 4 cups)
  • 6 ounces feta crumbled
  • 1/2 cup dried cranberries
  • 1/2 cup pumpkin seeds
Sweet Onion Vinaigrette 
  • 1/4 cup diced vidalia onion
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1 teaspoon maple syrup
  • 1 teaspoon Stone ground mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

    Cup of Yum
  1. Preheat oven to 375ºF and line medium baking sheet with parchment paper or silicone mat; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Make the dressing: In a small food processor or small blender, combine all onion vinaigrette ingredients until smooth. 
  6. 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. 
  7. 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

Serving 1/6th Calories 329kcal (16%) Carbohydrates 55g (18%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Cholesterol 8mg (3%) Sodium 430mg (18%) Fiber 5g (20%) Sugar 24g (48%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 329

% 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.