Farro Kale Salad Recipe
Roasted butternut squash, crumbled cranberry Wensleydale cheese, toasted pepitas
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Ingredients
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Salad Base
Toppings
Method
Farro Preparation
- 1
Cook Farro
In a medium pot, bring 3 cups of water to a boil. Add 1 cup of farro and a pinch of salt. Reduce heat to a simmer, cover, and cook for about 25-30 minutes, or until the farro is tender but still chewy. Drain any excess water and set aside to cool.
Roasting Butternut Squash
- 2
Prepare Squash
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into 1-inch cubes. Place the cubes on a baking sheet.
- 3
Season and Roast
Drizzle the cubed squash with 1 tablespoon of olive oil, and season with salt and black pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and golden brown, flipping halfway through cooking.
Kale Preparation
- 4
Prepare Kale
While the squash is roasting, rinse the kale thoroughly. Remove the stems and tear the leaves into bite-sized pieces. In a large bowl, drizzle the kale with 1 tablespoon of olive oil and massage the leaves for about 1-2 minutes until they become slightly tender and darker in color.
Assembly
- 5
Combine Ingredients
In the bowl with the massaged kale, add the cooked farro and the roasted butternut squash. Toss gently to combine all ingredients.
- 6
Add Toppings
Crumble 1 cup of cranberry Wensleydale cheese over the salad and sprinkle with 1 cup of toasted pepitas. Toss gently again to combine.
Serving
- 7
Serve
Serve the salad immediately, or refrigerate for up to 2 hours before serving to allow flavors to meld. Enjoy your Farro Kale Salad!
