Roasted Butternut Squash, Farro and Kale Salad

Roasted Butternut Squash, Farro and Kale Salad

Adapted from a recipe from The Foodist Kitchen


  • 1 c whole-grain farro rinsed and drained
  • 1 small butternut squash about 2 pounds, peeled, cut into 1/2-inch cubes
  • 1 tbsp. extra-virgin olive oil
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. ground black pepper
  • 1 bunch kale stems removed, dried well and rolled
  • 1/2 c toasted chopped walnuts
  • 2/3 c pomegranate seeds
  • Dressing
  • 1/2 c extra-virgin olive oil
  • 1/3 c apple cider vinegar
  • 1 small shallot minced (about 2 tablespoons)
  • 2 tsp. miso paste white preferred
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. freshly ground pepper


  • In a large pot, place the farro with enough water to cover by a couple inches and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the farro is tender but still chewy, about 30 minutes. Drain the farro and set it aside to cool.
  • Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the squash on the baking sheet in a single layer and toss it with the olive oil, salt, and pepper. Roast it in the center of the oven for 25 to 35 minutes, stirring once after 15 minutes, until soft and golden on the edges.
  • Remove thick stems from kale. Using a wooden rolling pin, roll the kale in small batches until soft and broken down.
  • Prepare the dressing by combing the oil, vinegar, shallot, miso, salt, and pepper in a glass jar with a lid. Use a fork to stir in the miso, then shake vigorously to emulsify.
  • To assemble the salad, toss the kale and farro with three-quarters of the dressing in a large salad bowl. Add the warm butternut and pomegranate seeds and toss again. Taste and add the remaining dressing, if needed. Top with walnuts and serve.


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