butternut squash, kale, and farro salad
Butternut Squash and Kale Farro Salad
Servings: 8 -10
Calories: 234 kcal
Author: Abra Pappa
  • 1 butternut squash, peeled and cut into small cubes
  • 1 head of kale, leaves stripped from stalks and broken into bite size pieces
  • 1 cup of farro
  • 2-3 cups of water
  • 1 cup of leeks, washed well and sliced
  • 1/2 cup of dried cranberries
  • 1/2 cup of hazelnuts, chopped
  • 1 1/3 tablespoons of extra virgin olive oil
  • 1/8 teaspoon of cinnamon
  • a pinch of cayenne pepper
  • 1 teaspoon of maple syrup, or sweetener of your choice
  • 1 tablespoon of fresh lime juice
  • salt and pepper to taste
  1. Soak the farro in water for 1-2 hours or overnight
  2. Preheat oven to 400 F
  3. Place butternut squash in large baking dish, toss with 1 Tbsp olive oil, cinnamon, cayenne, salt and pepper. Roast for 30 minutes, remove from oven, drizzle with maple syrup, stir squash, and return to oven for additional 10 minutes or until squash is tender
  4. In the meantime, bring a large pot of water to boil, add farro and cook for 30-45 minutes or until tender. Drain farro (as you would pasta) and set aside.
  5. In a large skillet heat 1 tsp olive oil, add leeks and cook until soft and translucent (about 7 minutes) Add kale and saute for 5 minutes or until tender (you may need to add a few tablespoons of water to wilt the kale)
  6. Add dried cranberries and chopped hazelnuts to kale leek mixture, cook for an additional 3 minutes (be careful not to burn the hazelnuts) Season generously with salt and pepper
  7. Add cooked butternut squash and reserved farro to leek/ kale mixture, squeeze in lime juice and gently stir all together
  8. Taste for seasoning, sometimes I serve with a small drizzle of balsamic vinegar or a drizzle of aromatic olive oil.
Nutrition Facts
Butternut Squash and Kale Farro Salad
Amount Per Serving
Calories 234 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 14mg1%
Potassium 506mg14%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 8g9%
Protein 5g10%
Vitamin A 10865IU217%
Vitamin C 30.6mg37%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.