Autumn Harvest Butternut Squash-Farro-Kale Salad

vegan, soy-free

Adapted from a recipe on the Mediterranean Dish

Years ago I had a beautiful salad like this in a restaurant and have been trying to re-create it ever since! Grain salads are wonderful one-bowl meals that I especially enjoy in the autumn. The roasted butternut squash is delightful atop tender massaged kale and chewy farro. Optional toppings of toasted pepitas, pecans, diced apple, dried cranberries, and feta give it a boost of textures and flavors. 

Serves: 6 / Prep time: 30 min / Total time: 45 min (including kale softening time)

Ingredients:​​
For the Roasted Butternut Squash

• 1 medium butternut squash (about 3 pounds)
• 1 Tbsp vegetable oil
• 2 tsp minced fresh rosemary (or 1/2 tsp dried)
• 1 tsp dried thyme
• 1 teaspoon salt
• Freshly ground black pepper

For the Farro

• 1 1/2 cups farro
• 1 tsp salt

For the Dressing

• 1/4 cup extra virgin olive oil
• 2 1/2 tablespoons apple cider vinegar
• 1 tsp maple syrup
• 1/2 tsp garlic powder
• 1/4 tsp salt, or to taste
• Freshly ground pepper

To Assemble

• 1 bunch kale, rinsed, shaken dry, destemmed and leaves torn into bite-size pieces (about 4 cups)
• 1 apple cored and finely chopped
• ¼ cup dried cranberries
• ¼ cup toasted pepitas
• ¼ cup pecans
• vegan feta 

Directions:

1. Prepare the squash. Preheat the oven to 425°F. Place the squash on its side. Trim the top and bottom inch of the squash, then remove the bulbous end from the neck of the squash. Now you should have two pieces each with flat tops and bottoms. To peel the squash, stand the neck up so that it’s vertical. Start at the top and push your knife down toward the bottom cutting a thin strip of peel. Work your way around the squash until all of the hard outer peel has been removed. Now do the same with the bulbous end. Then slice both the bulbous end and the neck in half. Dice the neck into 1-inch cubes, then scoop the pulp and seeds out of the bulbous end, separating the seeds from the pulp. Set aside seeds to roast later. Proceed to dice the rest of the squash.
2. Roast the squash. Onto a large sheet pan lined with parchment paper, add the cubed squash. Drizzle with the oil, rosemary, thyme, salt, and pepper. Use your hands to toss everything together making sure the squash is coated in the oil and spices. Place in the oven and roast for 30 minutes, stirring halfway through. When ready, the squash should be slightly browned on the edges and easily pierced with a fork. Add the reserved seeds along with a little oil and salt to one corner of the pan or to another pan in the last 10 minutes of cooking time; watch carefully as they can burn easily!*
3. Make the farro. Fill a medium saucepan with 4 cups of water and set over medium-high heat. Rinse the farro in a fine mesh strainer and then add it to the pan with the water along with 1 tsp salt. As the water comes to a boil, you will see foam start to form on the surface of the water. Skim off as much as you can, and reduce the heat to medium. Let the farro simmer uncovered for 25 to 30 minutes, or until the farro is tender and chewy. Drain off any remaining water and transfer the farro to a large serving bowl to cool.
4. Make the dressing. In a small bowl, whisk together the 1/4 cup olive oil, maple syrup, vinegar, garlic powder, salt, and freshly ground pepper. Taste and adjust the seasoning to your liking.
5. Massage the kale. After rinsing and shaking dry the kale, remove the stems and tear the leaves into bite-size pieces, adding them to a large bowl. Pour the dressing on top, and massage the kale with your hands until tender.
6. Assemble the salad. Remove the squash and seeds from the oven and allow them to cool. Chop the apple. Serve in bowls layered with farro, massaged kale, squash, and toppings of your choice!

*If your pepitas are raw, add those to the pan along with the squash seeds, roasting during the last 10 minutes.