Butternut Squash Kale and Farro Salad with Pine Nuts Parmesan and Balsamic Vinaigrette
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Butternut Squash, Kale and Farro Salad with Pine Nuts, Parmesan and Balsamic Vinaigrette
If you’re looking for a hearty and flavorful salad that feels just right for cooler months, this Butternut Squash Kale and Farro Salad with Pine Nuts, Parmesan and Balsamic Vinaigrette is the perfect choice. Roasted butternut squash brings a natural sweetness, while nutty farro adds a chewy texture and staying power. Toasted pine nuts and shavings of Parmigiano Reggiano bring everything together with richness and crunch. It’s a versatile dish that works beautifully as a main course for lunch or dinner, or as a show-stopping side at your holiday table.
Cooking with farro is a great way to introduce more whole grains into your diet. It’s high in fiber, protein, and minerals, and it holds up wonderfully in salads without becoming soggy. Paired with kale, which softens once dressed, this salad has layers of textures that make every bite interesting. The roasted butternut squash balances out the greens with caramelized edges and tender bites, making it a recipe even veggie skeptics will love. For the best results, roast your squash until golden and crisp around the edges, and be generous with salt and pepper to bring out its natural flavor.
This Butternut Squash and Farro Salad can be prepped ahead of time, making it an excellent option for meal prep or entertaining. Assemble the farro, kale, and squash in advance, then finish with pine nuts and Parmigiano Reggiano just before serving. It pairs well with roast chicken, grilled fish, or can stand proudly on its own as a vegetarian main dish. If you’re craving a fall-inspired salad that’s nourishing, filling, and absolutely delicious, this recipe deserves a permanent spot in your rotation!
Ingredients
1 medium butternut squash, appx. 2 lbs.
2 tbsp grapeseed oil, or your neutral oil of choice
Kosher salt
black pepper
1 cup dried farro
1 medium bunch of green kale
3 tbsp toasted pine nuts
3-4 oz. block of Parmigiano Reggiano cheese (or apps. 1/2 cup, if using pre-grated cheese)
- Dressing
1 tbsp honey
1/2 tbsp Dijon mustard
3 tbsp balsamic vinegar
6 tbsp olive oil
3/4 tsp Kosher salt
1/2 black pepper
Directions
- Preheat oven to 400° (F) Prepare an 18×13 sheet pan with parchment paper or foil. Peel the butternut squash and dice into 1-inch pieces. Rub the squash pieces with 2 tbsp grapeseed oil, 1/2 tsp Kosher salt, and 1/4 tsp black pepper. Roast the squash for 30 minutes.
- Bring 2 quarts of water to a boil and add 1 tbsp of Kosher salt. Add the farro and reduce the heat to keep the water at a low boil. At about 10 minutes, remove a few grains of the farro to test for doneness. The grains should be softened, but still have a little bite. The brand I purchase typically takes about 12-14 minutes to cook through. Drain and rinse the farro under cold water and allow it to drain. Spread the farro onto a paper towel lined dinner plate so it continues to release moisture.
- Thinly slice the green kale, place in a large bowl, and toss it with appx. 1/4 tsp of Kosher salt. This will wilt it slightly and make it more receptive to the dressing (I greatly prefer this to “massaging” kale for a salad, which makes it look and taste slimy.).
- Prepare the dressing by whisking together the honey, Dijon, and balsamic vinegar until combined. While whisking, slowly drizzle in the olive oil to emulsify. Season to taste with Kosher salt and pepper.
- When the butternut squash pieces are cool enough to handle, add them to the bowl with the kale. Add the farro and about 1/2 cup of the dressing. Season to taste again. Top the salad generously with freshly grated Parmesan cheese and the toasted pine nuts. Pass around remaining dressing.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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