One of my favourite new dinners to throw together on a weeknight is this kale, butternut squash and farro salad with feta and pomegranate. It’s not complicated to make and has a lot of nutritional value, so it makes for an incredibly hearty dinner and flavourful dinner option.
I love kale in all its iterations and find that it’s just as delicious cooked into a soup (such as in my pasta e fagioli) as it is raw in salad form. When it’s massaged with a bit of salt and olive oil and allowed to stand for a bit, then it comes out far more tender than if you were to eat it straight after it’s torn.
Combining the kale with nutty faro, sweet roasted butternut squash, and some crumbled feta and tart pomegranate, there is a lot going on in this salad that makes it an excellent healthy dinner option. Also – you can make (and dress) it ahead of time!
So if you’re looking for a great meal salad, then this kale, butternut squash and farro salad is a great option!
How to Make a Kale, Butternut Squash and Farro Salad
It’s worth noting that this salad, while easy to make, has a few steps involved that can take a bit of time.
You can make it in advance (or parts of it in advance) and a lot of this time is inactive, but it’s still something that you should keep in mind.
The first step is to massage your kale. This can be done even a few days in advance, but it needs to be done at least an hour before you plan to eat.
All you need to do is strip the kale from the stalks, thinly slice it and add it to a large bowl.
Drizzle the kale with a bit of olive oil and sprinkle with a little bit of salt. Use your hands to massage the kale until the salt and oil are well-distributed and then set it aside.
Now prep and roast your squash! Peel your butternut squash (use a regular vegetable peeler for this), split it in half and scoop out the seeds.
Then, cut the squash into 4cm wide pieces. Toss them in olive oil, salt and pepper, arrange on a sheet tray and roast in a 200°C oven until very tender.
While the kale is sitting and the squash is roasting is a good time to cook your farro, as well, if you haven’t already. You can also do this a number of days ahead of time.
Next, you can start working on your dressing. This dressing is a little bit different than other vinaigrettes I’ve made in the past (like in my broccoli salad or potato salad recipes), but it is easier if you ask me.
Add the zest and juice of one lemon to a small mixing bowl. Pour in a bit of olive oil and grate in a clove of garlic.
Then, add a few dashes of the hot sauce of your choice (I like Cholula). Now, add in some thinly-sliced green onions and a few chopped sun-dried tomatoes.
Use a spot to thoroughly mix the dressing together and set aside.
Now, all you need to do is assemble your kale and farro salad with butternut squash and pomegranate. To the bowl with the kale, add your cooked faro, feta, some toasted pine nuts and pomegranate seeds.
To really up the flavour, I like to add a bunch of chopped herbs to the mix (parsley and cilantro, in particular), as well. Then, add your butternut squash and toss to combine.
Pour your dressing over the salad and toss until thoroughly combined. You can either then serve it immediately or throw it in the refrigerator for up to a few days! It will keep getting better.
- 500g (1lb) kale (1 bunch), torn from stems and chopped thin
- 60ml (1/4 cup) extra virgin olive oil, divided
- 500g (1lb) butternut squash, cut into 4cm (1.5-inch) pieces
- Zest from 1 lemon + 30ml (2 tablespoons) of juice
- 1 clove garlic, grated
- 3-4 dashes hot sauce, like Cholula
- 1-2 green onions, sliced thin
- 80g (1/4 cup) sundried tomatoes, chopped
- 125g (1/3 cup) farro, cooked
- Seeds from 1 pomegranate
- 60g (2oz) feta, crumbled
- 50g (1.5oz) pine nuts, toasted
- 5g (1/4 cup) fresh cilantro, chopped
- 5g (1/4 cup) flat-leaf parsley, chopped
- Preheat oven to 200°C (400°F). Add the kale to a large mixing bowl. Drizzle with 15ml (1 tablespoon) of the olive oil and sprinkle with a few generous pinches of salt. Using your hands, massage the salt and olive oil into the kale and set aside for at least one hour at room temperature.
- Meanwhile, toss the butternut squash in another 15ml (1 tablespoon) of olive oil and season generously with salt and pepper. Arrange on a parchment-lined baking sheet and transfer to the preheated oven. Roast for about 30 minutes, or until the squash is very tender and browned. Set aside to cool.
- In a small mixing bowl. combine the remaining olive oil, lemon zest and juice, garlic, hot sauce, green onion and sundried tomatoes. Stir until well-combined and set aside.
- In the bowl with the kale, add the farro, pomegranate seeds, feta, pine nuts, cilantro and parsley. Add your cooked butternut squash and toss to combine. Pour the dressing over the salad and toss until well-distributed. Season with salt and pepper, if needed. Serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 13mgSodium: 204mgCarbohydrates: 73gFiber: 17gSugar: 26gProtein: 16g
Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This kale, farro and butternut squash salad with feta and pomegranate is easy to make and incredibly flavourful. It’s sure to quickly become a mealtime favourite!
Are you looking for a tasty kale and farro salad? Have any questions about this recipe? Let me know in the comments!