Butternut & Farro Kale Salad

A warm, satisfying, and balancing salad for the fall and winter months. Lightly sautéed kale piled with nutty farro and spiced butternut squash, topped with a fresh lemon and rosemary dressing.

Cut up the squash ahead of time so this can go together quickly for a weeknight dinner. Serves 4

Ingredients:

• 1 large butternut squash (2.5-3 lbs), peeled, seeds scooped, and cubed

• 2 tablespoons coconut oil

• 1 tsp ground cumin

• 1/2 tsp ground coriander

• 1/2 tsp ground fennel

• 1/2 tsp turmeric powder

• 1 tsp salt

• 1 cup farro, rinsed

• 2 bunches kale, about 8 cups washed and chopped

• 1-2 tsp sunflower oil

• 4 tablespoons pumpkin seeds

For the dressing:

• 1/4 cup olive oil

• 1/4 cup lemon juice

• 1-2 tsp fresh rosemary, chopped

• 1 tsp dijon mustard

• 1/2 tsp salt

Preheat oven to 400. Place butternut squash cubes on a baking sheet lined with parchment paper. Distribute coconut oil as evenly as possible. Sprinkle on cumin, coriander, fennel, turmeric, and salt. Toss to coat with a spatula. Bake butternut squash for 30-35 minutes until soft and browned on the edges, stirring about halfway through.

While squash is in the oven, bring 2 cups of water to a boil over high heat, add rinsed farro, then reduce to a simmer. Cook, covered, until all of the water is absorbed, about 20-30 minutes for semi-pearled farro.

While farro is simmering, heat a skillet with 1-2 tsp sunflower over medium heat for a few minutes until pan warms. Add chopped kale and cook for 3-5 minutes until softened but still retaining a bit of structure. Turn off, cover, and keep warm.

To make the dressing: whisk all of the ingredients together in bowl, shake in a jar, or blend in a blender until incorporated.

Place 1/4 of the kale in each bowl, top with 1/4 of the farro and butternut squash. Sprinkle 1 tablespoon pumpkin seeds on each salad and dress each with 2 tablespoons of lemon-rosemary dressing.

Enjoy!