Roasted Butternut Squash, Farro and Kale Salad
Yield: serves 6
Ingredients
1 cup whole-grain farro*, rinsed and drained
1 small butternut squash (about 2 pounds), peeled, cut into 1/2-inch cubes
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 bunch kale, stems removed, dried well, finely chopped
1/2 cup Parmesan shavings (a vegetable peeler works well)
1/2 cup toasted, chopped walnuts
Dressing
1/2 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1 small shallot, minced (about 2 tablespoons)
2 teaspoons miso paste (white preferred)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
Preparation
In a large pot, place the farro with enough water to cover by a couple inches and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the farro is tender but still chewy, about 30 minutes*. Drain the farro and set it aside to cool.
Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the butternut on the baking sheet and toss it with the olive oil, salt, and pepper. Spread the butternut out so the pieces aren’t crowded and roast it in the center of the oven for 30 to 35 minutes, stirring once after 15 minutes, until soft and golden on the edges.
Prepare the dressing by combing the oil, vinegar, shallot, miso, salt, and pepper in a glass jar with a lid. Use a fork to stir in the miso, then shake vigorously to emulsify.
To assemble the salad, toss the kale and farro with three-quarters of the dressing in a large salad bowl. Add the warm butternut and toss again. Taste and add the remaining dressing, if needed. Top with the Parmesan and walnuts and serve.
