Kale Farro Salad with Butternut Squash

This Kale Farro Salad is such a hearty and filling salad that will keep you satisfied for hours. It’s loaded with farro, roasted butternut squash, kale and toasted pepitas for a nice crunch. All the ingredients are tossed with amazing curry dressing. 

This kale farro salad is my idea of a perfect fall dish. Seasonal roasted butternut squash, kale, hearty farro and warm curry dressing. It makes a wholesome lunch or dinner or a side dish for Thanksgiving dinner.

WHAT IS FARRO? 

Farro is one of my favorite grains to cook with. It’s an ancient full of nutrients whole grain that has a nutty flavor and a slightly chewy texture. The combination of hearty farro, sweet butternut squash, kale and crunchy pumpkin seeds goes so perfectly together. Farro can be substituted for quinoa or brown rice in the recipes like this

HOW TO COOK FARRO GRAIN

You can cook farro in the instant pot or on the stove top. Start by rinsing and draining farro grains with cold water on a fine mesh. Use 3 cups water per 1 cup of farro and 1/2 tsp salt.

COOKING FARRO ON THE STOVE TOP

Bring the water to boil, add the grains and salt. Cooking time will depend on the type of farro you’re using. The whole farro, which has the most nutrients or semi pearled will take about 30-40 minutes to cook. Pearled farro that’s found in most grocery stores will take only about 15 minutes to cook. 

COOKING FARRO IN INSTANT POT

Whole farro – place farro in instant pot and cook on high pressure for 10 minutes. Let it sit for 5 minutes before releasing the pressure. Drain any excess of water.

Semi-pearled & pearled farro – cook for 7 minutes on high pressure, let it sit for 5 in before releasing the pressure.

This fall warm farro salad is packed with proteins, high in fiber and made vegan friendly. I love it not only because it’s full of nutrients but because it will keep you full and satisfied!  It’s also makes such  great leftover lunch for the next day!  On top of that it’s loaded with so much flavor.

CURRY SALAD DRESSING

The last thing you need for this kale and farro salad is this amazing curry vinaigrette! Here are the ingredients you need:

• Extra virgin olive oil

• Lemon

• Garlic cloves

• Curry powder

• Maple syrup

• Pink salt

Simply place all the ingredients in mason jar and shake until combined.

I hope you love this curried farro salad! If you make it yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!

Kale Farro Salad with Butternut Squash

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• Total Time: 50 minutes
• Yield: 4 1x

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Description

This Kale Farro Salad is such a hearty and filling salad that will keep you satisfied for hours. It’s loaded with farro, roasted butternut squash, kale and toasted pepitas for a nice crunch. All the ingredients are tossed with amazing curry dressing. 

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Ingredients

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1 cup farro, uncooked

4 cups butternut squash, cubed

1 onion

1/4 cup pepitas, toasted

1 cup kale, chopped

CURRY DRESSING

1/4 cup extra virgin olive oil

1 lemon, juiced

2 garlic cloves, minced

2 tsp curry powder

1 tsp maple syrup

1/2 tsp sea salt

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Instructions

1. Cooked farro according to directions on the package.
2. Preheat oven to 400F line a baking sheet with parchment paper.
3. Cut onion in thicker slices so it won’t burn quickly. Toss the onion with butternut squash, drizzle with avocado oil and roast for about 20-25 minutes until tender.
4.  In a mason jar combine all the ingredients for the dressing and shake until combined. Meanwhile toast pumpkin seeds on a dry pan for a couple of minutes.
5. Assemble the salad, in a large bowl place farro, squash, onion, pepitas and kale. Drizzle with the dressing and mix to combine.

• Prep Time: 15 minutes
• Cook Time: 40 minutes