Roasted Butternut Squash, Kale & Farro Salad

10/16/2013

Roasted Butternut Squash, Kale & Farro Salad

We're in the full swing of Fall, and I can't think of a better way to celebrate the season than this flavorful, hearty farro salad. It's bursting with color, healthy ingredients, and so much deliciousness. There's so many flavors in each bite - roasted butternut squash, sauteed kale and shallots, dried cranberries, toasted hazelnuts, fresh thyme, nutty farro, and a citrusy and sweet orange vinaigrette dressing. YUM!

Let's just talk about some of these power foods for a second . . . butternut squash is a total stud of a squash. It's packed with antioxidants and Vitamin A, it's high in fiber, low in fat, provides half your daily dose of Vitamin C in just 1 cup, and even protects against heart disease. For more on this beautiful squash, read this.

How about farro? For those of you who haven't tried it, be prepared to fall in love with this nutty, hearty grain. It's a slow-digesting complex carb that's high in fiber and will keep you full and your energy level high. And of course kale . . . it doesn't get much healthier than this antioxidant-rich "Queen of Greens". So yes, this salad is super healthy, but what's better is that it's ridiculously yummy too! It is the perfect side dish (maybe with your Thanksgiving turkey!) and is equally delish the next day served cold. You ready for this Fall salad? Here we go . . . 

Ingredients
1 1/4 cups cooked farro (about 1/2 cup dry)
1 1/2 cups butternut squash - cubed and roasted
1/4 shallot - minced
2 cups kale - chopped
1 tbsp extra virgin olive oil
1/3 cup hazelnuts - toasted and chopped roughly
1/3 cup dried cranberries
1 tbsp fresh thyme
Salt and pepper to taste

Dressing:
1/4 shallot - minced
1 tbsp champagne vinegar
1/2 tbsp orange zest
1 tbsp orange juice
2 tbsp extra virgin olive oil
1/2 tbsp honey
Salt & pepper to taste

Serves 4.

• Start with the prep work: Cook your farro according to package instructions. Roast your butternut squash in the oven with olive oil, salt, and pepper until golden brown. Toast hazelnuts in the oven at 350 for 5 or so minutes.
• While squash is roasting, saute 1/4 shallot in 1 tbsp olive oil. Once shallot begins to cook down, add kale. Cover and cook for about 2 minutes until kale has shrunken down. Remove from stove.
• Start your dressing with 1/4 shallot and champagne vinegar. Let it sit for 10 minutes before adding the rest of the dressing ingredients. Season and taste to make sure you have the right amount of salt and pepper. 
• Once everything is ready to go, mix all salad ingredients together! Top with fresh thyme.
  

I mean how pretty does that look!? Can't wait to hear how you like it! Have a great rest of your week :)