Ingredients:

  • 1 cup (170g) pearled farro
  • 2 cups (480ml) vegetable broth
  • 3 cups (450g) butternut squash, peeled and cubed small
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 3 cups (85g) baby kale or arugula
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (70g) pomegranate seeds
  • 1/2 cup (60g) toasted pecans, roughly chopped
  • 1/2 cup (60g) crumbled goat cheese or feta
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1 small clove garlic, minced
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until edges are mahogany-colored and tender.
  2. While squash roasts, place dry farro in a saucepan over medium heat. Stir constantly for 3-5 minutes until it smells nutty and looks golden brown.
  3. Add vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until tender but still having a slight pop. Drain any excess liquid and let cool slightly.
  4. Combine apple cider vinegar, maple syrup, Dijon, minced garlic, and salt in a jar.
  5. Slowly pour in the 3 tbsp olive oil while shaking the jar vigorously or whisking until the dressing is thick, glossy, and emulsified.
  6. In a large bowl, toss the cooled farro with the roasted butternut squash, baby kale, dried cranberries, pomegranate seeds, toasted pecans, and crumbled goat cheese.
  7. Drizzle the maple vinaigrette over the salad and toss gently to coat evenly.