Roasted Pumpkin Kale Farro Salad
A delightful fall salad featuring roasted pumpkin, fresh kale, and nutty farro, dressed in a simple vinaigrette.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large mixing bowl
- 1 Whisk
- 1 Medium Saucepan
Ingredients
Salad Ingredients
- 1 small sugar pumpkin peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup pearled farro
- 4 cups kale chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans toasted and chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F. Arrange diced pumpkin on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30 minutes, until tender and caramelized.
- Rinse the farro under cold water. In a saucepan, combine farro with water and a pinch of salt. Bring to a boil, then simmer for 20 minutes, or until tender. Drain and set aside.
- While the farro cooks, massage the chopped kale with a bit of olive oil and salt until it softens slightly.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Season with salt and pepper to taste.
- In a large bowl, combine roasted pumpkin, cooked farro, kale, cranberries, and pecans. Pour the dressing over the salad and toss gently to combine.
Serving
- Transfer the salad to a serving platter or individual bowls. Serve immediately or let it sit for a few minutes to allow the flavors to meld.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Toss before serving to redistribute the dressing.
Notes
Pro Tips: Roast the pumpkin until caramelized for the best flavor. Massage the kale to soften it. Toast the pecans for additional crunch.
Ingredient Substitutions: Use butternut squash instead of pumpkin. Swap farro with quinoa or barley if preferred.
How to Serve: Ideal as a main dish or side for roasted meats. Pairs well with a glass of white wine.
Storage & Freshness: Best eaten fresh but can be stored in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the components separately and combine just before serving.
Ingredient Substitutions: Use butternut squash instead of pumpkin. Swap farro with quinoa or barley if preferred.
How to Serve: Ideal as a main dish or side for roasted meats. Pairs well with a glass of white wine.
Storage & Freshness: Best eaten fresh but can be stored in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the components separately and combine just before serving.