This delicious salad with roasted butternut squash, farro and kale has become my family’s go-to nourishing winter salad to fight the onslaught of cold viruses.
One bowlful has it all going on: crisp kale, sweet butternut, hearty farro, salty Parmesan, and an addicting homemade dressing. It’s chockfull of vitamins and minerals including C, K, A, calcium, magnesium, and potassium—all enhanced by the enzyme-rich apple cider vinaigrette. But of course the best reason to eat it is that it’s delicious.
Prepping a butternut squash requires a good quality chef’s knife and a little muscle power (learn the best technique here), or many grocery stores sell it freshly cubed to save you time. You’ll just want to chop the cubes into smaller 1/2-inch pieces for guaranteed roasting perfection.
Make this colorful salad as an impressive side dish on a Sunday night then stowaway the leftovers for a work lunch that will be the envy of the office.
Roasted Butternut Squash, Farro and Kale Salad
Yield: serves 6
1 cup whole-grain farro*, rinsed and drained
1 small butternut squash (about 2 pounds), peeled, cut into 1/2-inch cubes
1 tablespoon extra-v…