The very first word out of both our mouths after taking a bite of this salad was "MMMMM". Okay, "MMMMM" is not really a word but the sweet roasted butternut squash paired with the fresh leafy kale, slightly nutty farro and the crumbled feta is just too good to describe with words. This salad is the perfect meal to transition from winter to spring.
We had a jam packed day planned and wanted a quick and healthy lunch, so we turned to Trader Joe's for some help. The precut butternut squash and the 10 minute farro were the perfect shortcuts to reduce the preparation time from a long hour to a speedy 20 minutes.
Farro Salad with Butternut Squash, Kale and Feta
1 butternut squash (we used a 2 pound bag of peeled & cubed squash from Trader Joe's)
1 bunch kale, washed and stems removed
2 cups farro (again, we used a 8.8 oz bag of Trader Joe's 10-minute farro)
1/2 cup crumbled feta
1/3 cup white wine vinegar
1/3 cup extra virgin olive oil plus extra for drizzling
1/2 tsp sea salt plus extra salt for seasoning
Freshly ground black pepper
Preheat oven to 375 F. Dice butternut squash into 1/2 inch cubes and spread out on aluminum foil lined baking sheet. Drizzle with olive oil and season lightly with sea salt and freshly ground pepper. Roast in oven for 20-25 minutes until tender and the edges are caramelized.
Meanwhile, bring a pot of water to boil. Add the kale until just softened, drain, and immediately rinse with cold water. Cook farro according to package instructions.
Whisk the 1/2 teaspoon of sea salt, white wine vinegar and olive oil in a small bowl. Season with additional salt and pepper to taste. Toss the roasted butternut squash, flash-boiled kale, cooked farro, and vinaigrette dressing. Mix in the crumbled feta.
Can be enjoyed warm, at room temperature, or chilled. If refrigerating, store in airtight container.