Roasted Squash, Kale, & Farro Salad
No shade to salads, but we know they typically aren't the star of the show during the Holidays. HOWEVER, when greens and grains decide to team up they create a dreamy salad combo no one can resist. I make a version of this salad almost every season just using whatever fruits and vegetables are good for that time. This Fall version is one of my favs, its the perfect balance of sweet and salty.
Another great perk to this recipe is that you can make it ahead of time and store in the fridge until you are ready to serve it. Make ahead meals during the Holiday Hosting are the key to your success!
Let's Get Started!
1 cup farro
1 bunch tuscan kale, chopped
1 delicata squash, sliced into rings (acorn squash works too)
1 shallot, chopped
2 tbsp fresh rosemary, chopped
1/4 cup fresh parsley, chopped
1/2 cup candied pecans, chopped
1/2 cup dried cranberries
2 tbsp goat cheese
1 tbsp dried thyme
1/2 lemon, juiced
Salt and Pepper
2 tbsp honey
1 tbsp dijon mustard
1 garlic clove, minced
1/4 cup balsamic vinegar
3/4 cup olive oil
1/2 tsp fine sea salt
1/2 tsp black pepper
Preheat oven to 375. Slice squash into rings and remove seeds. Lightly toss and mix olive oil, thyme, salt, and pepper. Add to a non-stick pan and roast for 16 minutes, flipping the squash half way through. I cut these into U-rings after roasting to be more bite-size friendly for the salad.
Cook 1 cup of farro, follow cooking instructions and let cool to room temperature before adding to a large serving bowl.
OPTIONAL: I like to sub broth for water when cooking farro for extra flavor
Finely chop kale, rosemary, parsley and shallots and add to the bowl with the farro. Juice 1/2 a lemon to the bowl and mix the ingredients together.
Top the salad with the roasted squash, chopped candied pecans, dried cranberries, and goat cheese.
In a small bowl mix together the honey, balsamic, mustard, salt, pepper and garlic. Add the olive oil slowly while you continuously mix. This will allow it to properly mix together, the balsamic and olive oil should be friends not enemies in this dressing. Add to a serving jar, and store in the fridge for up to 2 weeks.
For serving purposes, I tend to keep the dressing on the side next to the salad for guests.
This is best to eat cold or at room temperature so make this ahead of time, Enjoy!