Roasted Butternut Squash Salad

Deliciously satisfying Fall Salad




1 cup cooked farro

1 lb Butternut squash cut into chunks (I buy ready cut from supermarket)

2 tablespoons vegetables stock

1 tablespoon maple syrup

1 teaspoon cumin

1/2 teaspoon cinnamon

Kosher salt and freshly ground black pepper

1 packet of Kale, Curly or Lacinato

1 large or 2 medium Apples (I used Honey Crisp)

1/3 cup dried cherries

1/4 cup pumpkin seeds


1 tablespoon Apple Cider Vinegar

1 tablespoon Maple syrup

1 scant tablespoon Dijon mustard

1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper

1/3 cup of filtered water


Pre heat the oven to 425F

Cook the farro according to the package instructions.

Line a large baking tray with parchment paper. Place the butternut squash on the baking tray, if they look overcrowded use 2 trays, you want to make sure the squash roasts and slightly caramelizes, if it’s overcrowded it will steam – not what we’re after here.

In a small bowl whisk together the vegetable stock, pepper, maple syrup, cumin and cinnamon. Drizzle over the squash, and place it in the oven. Roast for approximately 25-30 minutes until tender but not mushy. Check after about 15 minutes and move the squash around to ensure even cooking.

While the butternut squash is roasting get on with making the dressing and massaging the kale. To make the dressing combine the apple cider vinegar, maple syrup, Dijon mustard, salt and pepper together in a bowl. Whisk in the filtered water. TASTE. Add more of any ingredient depending on how sweet or tangy you like your dressing..

Place the chopped kale in a large bowl, drizzle over a tablespoon of the dressing and massage the kale until the leaves are bright green.

When the butternut squash is ready, remove from oven.

To assemble the salad, place the farro over the bed of kale, add the squash, cherries, pumpkin seeds, tuck the apple slices here and there, pour over the dressing and serve.

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