Ingredients
Scale
- 1 cup farro, rinsed
- 2 cups vegetable broth (for cooking farro)
- 1 cup diced butternut squash
- 1 cup chopped kale, stems removed
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup chopped walnuts, toasted
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the farro: Bring vegetable broth to a boil, add farro, reduce to a simmer, and cook until tender (20–30 minutes). Drain excess liquid and set aside.
- Roast the squash: Toss diced butternut squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until edges are caramelized.
- Massage the kale: Place chopped kale in a bowl, add a pinch of salt and olive oil, and massage for 1–2 minutes until softened.
- Make the dressing: Whisk together olive oil, apple cider vinegar, salt, and pepper until combined.
- Combine the salad: In a large bowl, toss cooked farro, roasted squash, massaged kale, dried cranberries, and walnuts.
- Add feta and dressing: Crumble in feta if using, pour dressing over the salad, and toss gently to coat.
- Taste and adjust: Season with more salt and pepper as needed. Serve warm or chilled.
Notes
Toast the walnuts for added flavor. Let the salad sit for 15–30 minutes after dressing for the best flavor meld.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian