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Francesca L.

Warm Butternut Squash, Kale and Farro Salad


As promised, here's another butternut squash recipe! A feel like grain bowls are all the rage lately so I was excited to try this simple recipe out. This warm salad was surprisingly very filling and could easily be a meal on its own. I plan to make this again soon and have it for lunch at work. Bonus? It's healthy!

Ingredients:

About 3 cups butternut squash, cubed

4-5 handfuls of chopped kale

2 cups uncooked farro

1/2 cup diced shallots

1-2 tbs grapeseed oil

1 lemon, juiced

Salt and pepper

Directions:

Preheat oven to 400. Peel and cube butternut squash into 1" pieces and toss in a few tbs of oil, salt and pepper to taste. Place squash on a baking dish lined with parchment paper and bake for 20 minutes or until tender. Cook farro according to packaged instructions. Heat grapeseed oil in a pan over medium heat and add shallots once warm. Cook for about 2 minutes. Add 4-5 handfuls of kale with juice of 1 lemon. Once kale begins to soften, add farro and butternut squash. Stir all ingredients until combined, serve warm.

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