MAIN COURSE

Farro Kale & Butternut Squash Salad

Nutty, vibrant, and hearty, this autumn farro salad has everything you need to create a nutritious one-pot meal or flavorful side.

COOK TIME 30 minutes
PREP TIME 20 minutes
SKILL LEVEL Easy
SERVES 4-6

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GARLIC FLAVORED EXTRA VIRGIN OLIVE OIL

In one easy step, add the taste of savory, roasted garlic to this dish with our garlic-flavored extra virgin olive oil.

INGREDIENTS

Salad

  • 1 1/2 cups / farro, cooked
  • 5 ounces / kale, ribs removed and leaves sliced into thin ribbons
  • 1 whole / butternut squash, roasted and cubed
  • 1/3 cup / pine nuts, toasted
  • 1/3 cup / parmesan, grated or shaved

Caper Raisin Vinaigrette

  • 1/2 cup / raisins
  • 2 tablespoons / balsamic vinegar
  • 3 tablespoons / capers
  • 3/4 cup / fresh parsley
  • a pinch / salt
  • 1/2 cup / Zucchi Garlic-Flavored EVOO

INSTRUCTIONS

To prepare the caper raisin vinaigrette:

Soak the raisins in the balsamic vinegar in a small bowl for about 30 minutes.

Using an immersion blender or small food processor, pulse together the capers, parsley, salt, and Zucchi Garlic EVOO until coarse, but not too chunky.

Add soaked raisins and balsamic vinegar. Pulse for a few more seconds.

Set aside.

To assemble the salad:

Roast, cube, and peel the butternut squash, removing the seeds and the fleshy interior.

Cook the farro, following the instructions on the box or bag.

Thinly slice the kale, removing the stems.

In a large bowl, mix together the cooked farro, squash, and kale.

Top with toasted pine nuts and grated parmesan cheese. Drizzle with the caper raisin vinaigrette and toss to coat.

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