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Fall Farro Salad with Butternut Squash & Maple Vinaigrette

A comforting and easy fall farro salad featuring roasted butternut squash, fresh apple, tangy goat cheese, crunchy walnuts, and a sweet maple vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings

Equipment

  • Baking Sheet
  • Large bowl
  • Small bowl or mason jar

Ingredients
  

Salad

  • 4 cups cubed butternut squash about ½-inch cubes
  • 2 Tbsp olive oil for squash
  • 0.25 tsp salt for squash
  • 0.25 tsp black pepper for squash
  • 1 cup uncooked farro
  • 6 cups chopped kale tough stems removed
  • 1 apple diced apple Granny Smith or Honeycrisp
  • 1 cup crumbled goat cheese
  • 0.5 cup chopped walnuts toasted preferred
  • 0.5 cup dried cranberries

Maple Vinaigrette

  • 0.25 cup apple cider vinegar
  • 0.25 cup extra virgin olive oil
  • 1 Tbsp maple syrup pure
  • 1 Tbsp Dijon mustard
  • 1 clove garlic, minced
  • 0.25 tsp salt for dressing
  • 0.25 tsp black pepper for dressing

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Spread cubed butternut squash on a baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Toss to coat. Roast for 20-25 minutes, until tender with caramelized edges. Stir halfway through.
    4 cups cubed butternut squash
  • While the squash is roasting, cook the farro according to package directions (about 20-25 minutes). Drain any excess water once tender and chewy.
    4 cups cubed butternut squash
  • In a large bowl, combine the cooked farro and chopped kale. The warmth of the farro will help wilt the kale.
    4 cups cubed butternut squash
  • Add the roasted butternut squash, diced apple, crumbled goat cheese, chopped walnuts, and dried cranberries to the bowl.
    4 cups cubed butternut squash
  • In a small bowl or mason jar, whisk together apple cider vinegar, ¼ cup extra virgin olive oil, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined.
    4 cups cubed butternut squash
  • Pour the vinaigrette over the salad ingredients and toss gently to coat.

Notes

This salad can be served warm, at room temperature, or chilled. Leftovers are best enjoyed within 2-3 days.