Harvest Grain Salad with Roasted Squash
Chewy farro, caramelized squash, kale, cranberries and pecans in a maple-cider vinaigrette.
Published
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 6
A hearty salad that works as a side dish or a light main, and holds up well on a buffet. It is just as good at room temperature as it is warm.
Instructions
- Heat the oven to 425°F (220°C). Toss the squash with 2 tablespoons oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast, turning once, until browned and tender, 25 to 30 minutes.
- Meanwhile, cook the farro in a pot of generously salted boiling water until tender but still chewy, 25 to 30 minutes. Drain and spread on a plate to cool slightly.
- Whisk the 1/4 cup oil, vinegar, maple syrup, mustard, pepper and remaining 1/2 teaspoon salt in a small bowl.
- In a large bowl, toss the farro and kale with half of the vinaigrette, squeezing the kale lightly so it softens.
- Add the squash, cranberries, pecans and feta, drizzle with the remaining vinaigrette and toss gently. Serve warm or at room temperature.
Substitutions
Farro contains gluten; quinoa or brown rice make good gluten-free substitutes. Goat cheese can replace the feta.
Storage
The dressed salad keeps for 2 days in the refrigerator. For best texture, add the pecans just before serving.
