Ingredients
Directions
Make the squash: Preheat oven to 375 degrees F.
Cut the peeled squash lengthwise and scoop out the seeds.
Place face down on a parchment-lined baking sheet.
Bake for 45 minutes.
Once cool, cut into cubes. Set aside. (You’ll only need half for this dish.)
Meanwhile, make the farro: Add water, farro, cumin seeds, and salt (if using) to a large stovetop pot.
Bring to a boil on medium heat.
Reduce heat to a simmer and cook for 45–50 minutes or until farro is tender.
Drain any remaining water and set aside. It will make approximately 2–3 cups of farro.
Meanwhile, make your dressing: Add all dressing ingredients to a mason jar with a lid or a bowl. Either shake the mason jar until all of the tahini is dissolved or whisk in the bowl until all of the tahini is dissolved. Add 2–3 tablespoons of water if you desire a thinner consistency.
Saute your onions: Heat a large stovetop pan on medium-high heat.
Add onion and cook 2–3 minutes, until onions are translucent.
Add the vegetable broth and cooked farro. Mix well.
Stir in chili pepper, turmeric, cumin and salt.
Simmer for 5 minutes or until the veggie broth is absorbed.
Add half of the cubed squash (save the other half for another dish during the week!). Stir.
Assemble your butternut squash salad: Add the kale to a large bowl.
Pour 3–4 tablespoons of dressing on top of the kale and, with clean washed hands, massage the dressing into the kale until the kale softens.
Divide the kale between two large salad bowls or two dinner plates.
Scoop 1–2 cups of the farro squash mixture on top of the kale.
Sprinkle a handful of cranberries and pecans on top.
Add pepper and salt to taste.
Chef's Notes
Chef’s Notes:
Substitutions
Instead of butternut squash, use sweet potato or yams.
In place of kale, use your favorite leafy greens like organic spinach or romaine.
Use yellow or white onion, or shallots in place of red onion.
In place of farro, use bulgar wheat, wheat berries, or kamut (however, know that the cooking time may differ depending on the grain).
Gluten-free
In place of farro, use millet, brown rice, quinoa, or buckwheat (however, know that the cooking time will differ depending on the grain).
Nut-free
Add sunflower or pumpkin seeds in place of pecans.
Add more plant-based protein
Add lentils, chickpeas, or grilled tofu or tempeh.
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store butternut squash salad in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the squash: Preheat oven to 375 degrees F.
Cut the peeled squash lengthwise and scoop out the seeds.
Place face down on a parchment-lined baking sheet.
Bake for 45 minutes.
Once cool, cut into cubes. Set aside. (You’ll only need half for this dish.)
Meanwhile, make the farro: Add water, farro, cumin seeds, and salt (if using) to a large stovetop pot.
Bring to a boil on medium heat.
Reduce heat to a simmer and cook for 45–50 minutes or until farro is tender.
Drain any remaining water and set aside. It will make approximately 2–3 cups of farro.
Meanwhile, make your dressing: Add all dressing ingredients to a mason jar with a lid or a bowl. Either shake the mason jar until all of the tahini is dissolved or whisk in the bowl until all of the tahini is dissolved. Add 2–3 tablespoons of water if you desire a thinner consistency.
Saute your onions: Heat a large stovetop pan on medium-high heat.
Add onion and cook 2–3 minutes, until onions are translucent.
Add the vegetable broth and cooked farro. Mix well.
Stir in chili pepper, turmeric, cumin and salt.
Simmer for 5 minutes or until the veggie broth is absorbed.
Add half of the cubed squash (save the other half for another dish during the week!). Stir.
Assemble your butternut squash salad: Add the kale to a large bowl.
Pour 3–4 tablespoons of dressing on top of the kale and, with clean washed hands, massage the dressing into the kale until the kale softens.
Divide the kale between two large salad bowls or two dinner plates.
Scoop 1–2 cups of the farro squash mixture on top of the kale.
Sprinkle a handful of cranberries and pecans on top.
Add pepper and salt to taste.
