Kale, Farro and Butternut Squash Salad with Maple Miso Dressing
This versatile salad will take you through fall and winter as a light healthy lunch or dinner or a great side for your holiday table. I’ve used lacinato kale here as I find it a bit more tender, but feel free to use any variety you’d like. Butternut squash is combined with farro—one of my favorite grains—along with the salty tang of feta, and all of it is tossed in a creamy dressing that’s bursting with fall flavors. To bump up the protein, feel free to add shredded or cubed leftover turkey, diced ham or even a few jammy eggs.
Serves 6-8
INGREDIENTS
½ cup farro, rinsed
1 tbsp miso
1 small to medium butternut squash
1 tbsp olive oil
1 tbsp maple syrup
1 tsp five spice
½ tsp smoked paprika
2 bunches lacinato kale, ribs removed and torn into bit sized pieces
½ cup walnuts
½ cup dried cranberries
6 oz feta, crumbled
Kosher salt and freshly ground black pepper
Vinaigrette
½ cup extra virgin olive oil
1 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp miso
1 tsp cumin
2 tsp maple syrup
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 425F.
In a large saucepan, bring 2 cups of water to a boil, then whisk in miso. Season with salt and pepper. Add farro, then bring to a boil. Reduce to a simmer and cook until al dente—approximately 15 minutes for unprocessed farro and 25 to 30 minutes for pearled farro. Drain and transfer to a large serving bowl.
Peel and seed butternut squash and cut into bite-sized pieces (about ½” dice). Add to a parchment-lined sheet pan and toss with olive oil, maple syrup, five spice and smoked paprika. Season with salt and pepper. Arrange in a single layer and roast for 20 minutes or until squash is tender. Remove from oven and set aside.
To make the vinaigrette, combine olive oil, lemon juice, Dijon, miso, cumin, and maple syrup in a jar (with a lid). Season with salt and pepper, then seal with the lid and shake. If needed, whisk the vinaigrette to dissolve the miso.
To assemble, add butternut squash (see note) and kale to the farro. Drizzle with dressing and toss to combine. Fold in walnuts, cranberries and feta. Finish with flaky sea salt and serve warm or at room temperature.
Note: Depending on the size of your butternut squash, you’ll probably not need all of it for the salad. Dress up the leftovers with some brown butter, garnish with parsley and serve for dinner the next day!
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