Butternut Squash Salad with Farro

butternut squash salad on a serving platter with gold serving utensils.

5 from 13 votes

This hearty butternut squash salad combines roasted squash and red onion with chewy farro, tender kale, creamy goat cheese, pepitas, and a zippy apple cider vinaigrette. Serve it warm, at room temperature, or cold.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Salad

Cuisine: American/Mediterranean

Diet: Vegetarian

Servings: people, as an appetizer

Author: Summer Miller

Ingredients

For the Roasted Vegetables

1 medium butternut squash (about 3 pounds)
1 large red onion, diced
3 large garlic cloves, peeled
1/4 cup extra virgin olive oil, divided
2 teaspoons minced fresh rosemary
1 teaspoon Aleppo pepper
1 teaspoon dried or fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper
4 cups finely chopped kale, ribs discarded (from about 1 large bunch)

For the Farro

1 1/2 cups farro
1 teaspoon salt

For the Dressing

1/4 cup extra virgin olive oil
2 1/2 tablespoons apple cider vinegar
1 teaspoon za’atar
1 teaspoon honey
Kosher salt
Freshly ground pepper

To Finish

2 ounces goat cheese
3 tablespoons pepitas

Instructions

Get ready. Preheat the oven to 425°F.
Prepare the squash. Set the squash on its side. Trim the top and bottom inch, then separate the bulbous end from the neck so you have two pieces with flat tops and bottoms. Stand the neck upright. Starting at the top, carefully slice downward to remove a thin strip of peel. Continue around the squash until you have removed all the tough outer skin, then repeat with the bulbous end. Slice both sections in half. Cut the neck into 1-inch cubes. Scoop the seeds from the bulbous end, discard the seeds and peels (or save the seeds for roasting), and cut the remaining squash into 1-inch cubes.
Roast the vegetables. Add the cubed squash, red onion, and whole garlic cloves to a large sheet pan. Drizzle with 3 tablespoons of the olive oil. Add the rosemary, Aleppo pepper, thyme, kosher salt, and black pepper, then toss until evenly coated. Do not add the kale. Roast for 30 minutes, stirring halfway through. The squash is ready when it is tender and easily pierced with a fork.
Cook the farro. While the vegetables roast, add 4 cups of water to a medium saucepan and set it over medium-high heat. Rinse the farro in a fine-mesh strainer, then add it to the water with 1 teaspoon of salt. As the water comes to a boil, skim off as much foam as you can and reduce the heat to medium. Simmer for 25 to 30 minutes, until the farro is tender but still chewy. It may not absorb all the water. Drain well and transfer the farro to a large serving bowl. Wipe out the saucepan and return it to the stove.
Wilt the kale. Add 2 tablespoons of water and the chopped kale to the saucepan. Drizzle with the remaining 1 tablespoon of olive oil and season lightly with kosher salt. Set the pan over medium heat and toss until the kale warms through, brightens in color, and wilts slightly, about 3 to 5 minutes. Remove it from the heat and let it cool briefly. Massage the leaves vigorously between your fingers and thumbs to tenderize them. Lift the kale from the pot, leaving any liquid behind, and add it to the bowl with the farro.
Make the dressing. Remove the vegetables from the oven and pick out the 3 roasted garlic cloves. Mash them into a paste with a fork. Add the garlic to a small bowl with the olive oil, apple cider vinegar, za’atar, honey, kosher salt, and black pepper. Whisk until combined, then taste and adjust the seasoning.
Assemble the salad. Add the roasted squash and onion to the bowl with the farro and kale. Pour in the dressing and toss gently. Add the goat cheese and pepitas, then serve.

Notes

Make ahead: You can roast the squash and onion, cook the farro, and make the vinaigrette ahead of time. Assemble the salad the day you plan to serve it.
Shop this recipe: Visit our shop for organic farro, Hojiblanca extra virgin olive oil, Aleppo pepper, za’atar, and Greek honey.

Nutrition

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