Warm Roasted Butternut Squash and Kale Farro Bowl Salad

Name: Warm Roasted Butternut Squash and Kale Farro Bowl Salad
Prep time: 38 min
Cook time: 29 min
Total time: 1 h 7 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¾ lb (800 g) butternut squash, peeled, seeded and cut into ¾-inch (2 cm) cubes (about 5 cups; from one 2½-lb/1.1 kg squash); 1 small (120 g) red onion, cut into ½-inch (1 cm) wedges, layers loosely separated; 2 tbsp (30 ml) extra-virgin olive oil; ¼ tsp (½ g) ground cinnamon; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1½ cups (285 g) pearled or semi-pearled farro, rinsed under cold water; 6 cups (1420 ml) water; 1 tsp (6 g) kosher salt; 6 oz (170 g) lacinato kale, thick stems removed, leaves sliced into ¼-inch (6 mm) ribbons (about 4 packed cups); ⅓ cup (45 g) dried cranberries; ⅓ cup (45 g) raw pepitas (hulled pumpkin seeds); 2 oz (60 g) goat cheese, crumbled, at room temperature (optional); 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) apple cider vinegar; 1 tbsp (15 ml) pure maple syrup; 2 tsp (10 g) Dijon mustard; 1 small clove (3 g) garlic, finely grated; ½ tsp (3 g) kosher salt

From the MyKitchenBank Kitchen

Chewy farro, caramelized roasted butternut squash and tender kale come together in a warm bowl with a tangy maple-Dijon vinaigrette, chewy cranberries and crunchy toasted pepitas. It works as a hearty vegetarian main or a side for roast chicken.

Prep: 38 min
Cook: 29 min
Wait: 5 min
Total: 1 hr 12 min
Makes: 4 main-course bowls (about 8 cups total)

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Ingredients

4 servings

For the roasted squash
1¾ lb (800 g) butternut squash, peeled, seeded and cut into ¾-inch (2 cm) cubes (about 5 cups; from one 2½-lb/1.1 kg squash)
1 small (120 g) red onion, cut into ½-inch (1 cm) wedges, layers loosely separated
2 tbsp (30 ml) extra-virgin olive oil
¼ tsp (0.5 g) ground cinnamon
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For the farro
1½ cups (285 g) pearled or semi-pearled farro, rinsed under cold water
6 cups (1420 ml) water
1 tsp (6 g) kosher salt
For assembling
6 oz (170 g) lacinato kale, thick stems removed, leaves sliced into ¼-inch (6 mm) ribbons (about 4 packed cups)
⅓ cup (45 g) dried cranberries
⅓ cup (45 g) raw pepitas (hulled pumpkin seeds)
2 oz (60 g) goat cheese, crumbled, at room temperature (optional)
For the maple vinaigrette
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) pure maple syrup
2 tsp (10 g) Dijon mustard
1 small clove (3 g) garlic, finely grated
½ tsp (3 g) kosher salt

Equipment (7)

2 large rimmed baking sheets, about 18×13 inches (46×33 cm)
Medium pot or saucepan, 3–4 quart (3–4 L)
Large mixing bowl, at least 4 quart (4 L)
Small dry skillet, 8 inches (20 cm)
Fine-mesh sieve or colander
Small bowl or jar for the vinaigrette
Sharp chef's knife and vegetable peeler

Steps

Before you start

Check your farro package: pearled or semi-pearled farro cooks in about 20–30 minutes, while whole-grain farro can take 40 minutes or more and needs more water.
Position two oven racks in the upper and lower thirds of the oven and preheat to 425°F (220°C) before you start cutting.
The squash roasts and the farro simmers at the same time, so have everything chopped and measured before the oven goes on. The timing (about 72 minutes) counts the overlapping stovetop and prep tasks as hands-on time, so you will be busy but never waiting long.
Use lacinato (Tuscan) kale if you can; it is more tender than curly kale. Curly kale works but needs a slightly longer massage.

1
Heat oven, cut squashOven 425°F / 220°C
- Position racks in the upper and lower thirds of the oven and heat to 425°F (220°C).
- Cut the squash into ¾-inch (2 cm) cubes and the red onion into ½-inch (1 cm) wedges, keeping cubes as even as possible so they cook at the same rate.
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Ready when: Squash cubes are roughly uniform in size, about ¾ inch.
Tip: Trim the squash's ends and peel it with a Y-peeler first; a stable flat end makes cubing safer.
2
Season and roastOven 425°F / 220°C
- In the large mixing bowl, toss the squash and onion with 2 tbsp olive oil, the cinnamon, ½ tsp salt and the pepper until every piece glistens.
- Divide between the two baking sheets in a single layer with space between pieces.
- Roast for 15 minutes at 425°F (220°C), setting a timer.
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Ready when: Edges of the squash begin to look golden on the underside.
Tip: Crowded pans steam instead of brown. Use two pans, not one.
3
Simmer the farro
- Right after the squash goes in, bring the 6 cups (1.4 L) water and 1 tsp salt to a boil in the medium pot over high heat.
- Add the rinsed farro, reduce the heat to medium-low so it simmers gently, and cook uncovered for 20–25 minutes, stirring once or twice.
- Start tasting at 20 minutes.
- The simmering overlaps with the roasting steps, so no extra time is added.
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Ready when: Grains are tender with a pleasant chew in the center, plump, with no hard white core.
Tip: Cooking farro in plenty of water like pasta keeps it from turning gluey and lets you drain it easily.
4
Flip and finish roastingOven 425°F / 220°C
- When the 15-minute timer rings, remove the pans, flip the squash and onion with a spatula, and swap the pans' positions (top to bottom).
- Return to the oven and roast 14 more minutes at 425°F (220°C).
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Ready when: Squash is deeply golden at the edges and a fork slides easily into the center; onion edges are lightly charred.
5
Toast the pepitas
- While the squash finishes, heat a small dry skillet over medium-low heat.
- Add the pepitas and toast, stirring or shaking the pan constantly, for 3–4 minutes.
- Tip them onto a plate right away to stop the cooking.
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Ready when: Seeds puff slightly, turn light golden, smell nutty, and a few start to pop.
Tip: They go from toasted to burnt in seconds, so do not walk away.
6
Prep the kale
- Wash and dry the kale.
- Strip the leaves off the thick stems and discard the stems.
- Stack the leaves, roll them up, and slice into ¼-inch (6 mm) ribbons.
- Place the ribbons in the large mixing bowl you used earlier (wiped out).
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Ready when: Kale is in thin, even ribbons and fully dry.
Tip: Wet kale dilutes the dressing, so pat it dry thoroughly.
7
Whisk the vinaigrette
- In a small bowl or jar, combine 3 tbsp olive oil, the cider vinegar, maple syrup, Dijon, grated garlic and ½ tsp salt.
- Whisk or shake vigorously for 30 seconds.
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Ready when: Dressing looks thick, glossy and fully emulsified, with no separate pools of oil.
Tip: Taste on a piece of kale, not from a spoon; it should taste slightly sharp because the farro and squash will mellow it.
8
Drain and dress farro
- Drain the farro well in a fine-mesh sieve, shaking out excess water.
- Immediately add the hot farro to the bowl of kale, pour over about two-thirds of the vinaigrette, and toss well.
- Let it sit for 5 minutes.
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Ready when: Kale turns a deeper green and looks tender and slightly wilted, and the farro looks glossy.
Tip: Dressing the farro while it is hot lets the grains soak up flavor.
9
Fold and serve
- Add the roasted squash and onion, dried cranberries and half the toasted pepitas to the bowl and fold gently so the squash does not break apart.
- Taste and add a pinch of salt or a splash more vinaigrette if needed.
- Divide among four bowls, then top with the remaining pepitas and the crumbled goat cheese, if using.
- Serve warm.
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Ready when: Squash pieces are intact and evenly distributed through the grains and kale.
Tip: Reserve the last third of the vinaigrette to drizzle on leftovers or at the table.

Good to know

Tips

Cut the squash into even pieces and leave space between them on the pan; this is the key to caramelized edges rather than steamed squash.
Use semi-pearled or pearled farro for predictable timing, and taste a grain a few minutes before the suggested time.
Add 1 cup (about 170 g) of canned, rinsed chickpeas to the squash pan for the last 15 minutes for extra protein.
If the salad tastes flat, a pinch of salt or a splash of cider vinegar usually fixes it.

Make ahead

Roast the squash and cook the farro up to 2 days ahead; refrigerate separately in airtight containers. Toast the pepitas up to 3 days ahead and store at room temperature. Make the vinaigrette up to 5 days ahead and refrigerate. Reheat the farro and squash in a 350°F (175°C) oven or microwave until warm, then dress with the kale as directed.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days (the kale holds up well). Serve cold, or reheat in the microwave in 30-second bursts, or in a skillet over medium-low heat with a splash of water. The salad is not ideal for freezing because the kale turns soft; cooked plain farro and roasted squash can be frozen separately for up to 2 months. Store pepitas separately at room temperature to keep them crunchy.

Substitutions

pearled or semi-pearled farro → Pearl barley, brown rice or wheat berries. Barley takes 25–30 minutes; brown rice 30–35 minutes. Wheat berries need 50–60 minutes. Adjust timing and cook until tender.
lacinato kale → Baby spinach or Swiss chard. Spinach needs no slicing and wilts in about 2 minutes. Slice chard like the kale.
goat cheese → Feta or shaved Parmesan. Use the same amount; omit it for a vegan bowl.
dried cranberries → Chopped dried cherries or raisins. Use the same quantity.