SALADS 0 comments

Butternut Squash, Kale, and Farro Salad

Difficulty Easy

(Serves 4)

  • 2 cups cooked farro, room temperature or cooler (barley works well too)
  • 4 cups lacinato kale, shredded
  • 1 medium butternut squash, (peeled, seeds removed, and cut into 1/2 inch dice)
  • 1/4 cup sunflower seeds
  • 3/4 cup Lemon Caper Dressing (ingredient list below)
  • Kosher salt
  • freshly cracked black pepper
  • 3 tbsp grapeseed oil
  • 5 sprigs of thyme
  • 2 tsp orange zest
  • 2 oz block of Parmigiano Reggiano (1/2 cup if using pre-grated Parmesan)

Lemon Caper Dressing: 

(Makes 1 cup)

  • 1/4 cup fresh lemon juice
  • 1 tbsp capers, drained
  • 1/2 tbsp Dijon mustard
  • 1/2 tsp Worcestershire sauce 
  • 2/3 cup grapeseed oil
  • 2 tbsp olive oil
  • 3 cloves garlic, peeled and crushed
  • 3/4 tsp Kosher Salt
  • 1/2 tsp freshly ground black pepper

Preheat oven to 375 degrees. Prepare an 18×13 sheet pan with parchment paper or foil. Rub squash pieces with 3 tbsp grapeseed oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast squash for 30 minutes. While squash is in the oven, prepare dressing by placing lemon juice, capers, Dijon, Worcestershire, and garlic in the bowl of your food processor or blender. Pulse until garlic is chunky and capers finely chopped. With motor running, drizzle in grapeseed oil, then olive oil, and season as desired with salt and pepper.  Remove thyme leaves from stems and add to dressing. Whisk dressing to incorporate.

When squash pieces are cool enough to handle, prepare salad by mixing in a large bowl: squash, farro, kale, sunflower seeds, about 1/2 cup dressing, and orange zest. Season to taste with more salt and pepper, if desired. Divide salad between 4 plates and using a microplane grater, top with freshly grated Parmesan cheese (or sprinkle 2 tbsp on top if using pre-grated cheese). Pass around remaining dressing.

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