Kale, Farro and Butternut Squash Salad with Maple Miso Dressing
This versatile salad will take you through fall and winter and well into spring as a light healthy lunch or dinner side. 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 chicken, or even a few jammy eggs.
Serves 6-8
INGREDIENTS
½ cup farro, rinsed
1 tablespoon miso
1 small to medium butternut squash
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon five spice
½ teaspoon smoked paprika
2 bunches lacinato kale, ribs removed and torn into bite-sized pieces
½ cup walnuts
½ cup dried cranberries
6 ounces feta, crumbled
Kosher salt and freshly ground black pepper
Vinaigrette
½ cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon miso
1 teaspoon cumin
2 teaspoon 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 or blend with an immersion blender 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. 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.
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