Kale Butternut Squash Farro Salad with Chickpeas
Cook
30 mins
Prep Time
15 mins
Total Time
45 mins
Serves
6
Ingredients
- 1 cup pearled farro
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 bunch kale, stems removed and leaves chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 red onion, thinly sliced
- 1/2 cup toasted walnuts, roughly chopped
- 1/3 cup dried cranberries
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons olive oil, divided
- Salt and black pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Kitchen Tools Needed:
- Medium saucepan
- Large baking sheet
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Large skillet
- Knife and cutting board
- Measuring cups and spoons
Steps
- Cook the Farro: Rinse farro under cold water. In a medium saucepan, bring 3 cups water to a boil. Add farro and 1/2 teaspoon salt. Reduce heat and simmer for 25-30 minutes until tender but still chewy. Drain and set aside to cool.
- Roast the Butternut Squash: Preheat oven to 425°F. Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
- Prepare the Kale: Place chopped kale in a large bowl. Drizzle with remaining 1 tablespoon olive oil and massage with your hands for 2-3 minutes until leaves soften and become darker in color.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- Toast the Chickpeas: Heat a dry skillet over medium heat. Add chickpeas and cook for 3-4 minutes, stirring occasionally, until slightly crispy and warmed through.
- Assemble the Salad: Add cooled farro, roasted butternut squash, toasted chickpeas, red onion, walnuts, and dried cranberries to the massaged kale. Pour dressing over salad and toss gently to combine.
- Finish & Serve: Top with pumpkin seeds and feta cheese if using. Let salad sit for 10 minutes before serving to allow flavors to meld.
Macros:
Total Calories: 395
Carbs: 54g
Proteins: 14g
Fats: 13g