This Farro Salad with Butternut Squash, Kale and Feta includes a maple balsamic vinaigrette and a generous sprinkle of toasted pecans. This hearty fall salad is just as delicious served warm as it is enjoyed cold the following day.
For the farro salad:
- 270 g (1 1/2 cups) farro, rinsed and drained
- 32 oz (4 cups) water
- 1 medium (about 500 g) butternut squash, peeled, seeded, and diced into 1/2-inch dices (may substitute for honeynut or delicata)
- 1 tbsp plus 2 tsp olive oil, divided (can use garlic-infused if desired)
- 1/2 tsp dried dill
- 3/4 tsp Kosher salt, divided
- 1/4 tsp cracked black pepper
- 1 bundle (about 4 oz) Lacinato (Italian) kale, deveined and chopped (may sub for curly)
- 94 g (3/4 cup) pecans
- 6 oz (about 1 cup) feta cheese (block style in brine), drained and crumbled
For the vinaigrette:
- 2 oz (1/4 cup) garlic-infused olive oil (may sub for olive oil + 2 minced garlic cloves)
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1/2 tsp Kosher salt
- 1/4 tsp cracked black pepper
- Preheat the oven to 400 degrees F / 205 C. Line a baker's half sheet with parchment paper and reserve to the side.
- In a large pot over medium-high heat, bring the farro and water to boil. Once it reaches boil, lower the heat to maintain a simmer and cover. Allow to cook for 30-40 minutes, occasionally stirring, until the farro has bloomed. There shouldn't be much water left once the farro has bloomed, but if you have some excess water you can strain it off.
- While the farro cooks, roast the butternut squash. Add the diced squash cubes to the reserved lined sheet pan and drizzle with 1 tbsp olive oil and sprinkle with dried dill, Kosher salt, and cracked black pepper. Toss squash until evenly coated then transfer to the oven to roast for 25-minutes or until lightly browned around the edges and fork tender.
- While the butternut squash roasts and farro finishes cooking, massage the kale and prep the vinaigrette. In a serving bowl (or mixing bowl) add the chopped kale, 2 tsp olive oil, and 1/4 tsp Kosher salt. Massage my hand, kneading and gently squeezing the kale, for about 2-minutes. The kale should shrink in volume substantially as it tenderizes and the leaves will darken. Reserve to the side.
- In a small bowl, combine the olive oil, balsamic vinegar, maple syrup, salt, and pepper. Combine with a fork or small whisk and reserve to the side.
- Once the butternut squash is done reduce the oven heat to 350 degrees F / 175 C. You can reuse the same baking sheet that you roasted the butternut squash on to roast the pecans, just transfer the roasted squash to the bowl along with the kale before adding the pecans. Once the oven reaches temperature, roast them for 5-8 minutes or until lightly golden.
- Transfer bloomed farro to the bowl with the reserved kale and roasted butternut squash, then add the reserved maple balsamic vinaigrette, toasted pecans, and crumbled feta cheese. Using salad servers or two wooden spoons, toss the salad until well-combined. Taste for salt and adjust if needed. This farro salad is excellent served warm or cold.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1 serving
- Calories: 509 g
- Sugar: 5 g
- Sodium: 729 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: farro, kale, feta, butternut, squash, pecans