Farro with Roasted Squash and Kale

As various grains get their five minutes of fame, farro has come into the spotlight — although others such as quinoa and couscous are more popular — and is best known for its nutty texture. This farro salad combines the flavors of winter and features a variety of colors that bring life to the table. The dish can be eaten by itself or as leftovers atop a bed of greens.

Farro with squash and kale


> 1 kabocha squash, halved lengthwise, seeds scraped out, cut into thin slices
> olive oil
> 1 cup farro
> 1 bunch kale, roughly chopped
> 3 garlic cloves, chopped
> 2 tablespoons apple cider vinegar
> roasted cashews
> salt and pepper


Preheat the oven to 4oo°. Toss the squash with 2 tablespoons olive oil and season with salt and pepper. Roast on a baking sheet until browned, 20 to 30 minutes. Meanwhile, cook the farro until tender, about 20 minutes, and drain.

In a large pan, saute the garlic in 2 tablespoons olive oil for one minute, and add the kale. Toss until it starts to wilt.

Toss vinegar with farro, and spoon kale and squash over the grains. Serve with roasted cashews.

Adapted from 5 second rule.


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