Farro Salad with Kale and Butternut Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty grain salad of chewy farro studded with roasted butternut squash, chickpeas, kale, and tangy goat cheese. It's earthy and satisfying, equally good warm or cold as a vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large butternut squash (peeled and chopped into bite-sized pieces (~4 cups))
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 15 oz. can garbanzo beans (strained and rinsed)
- 1 cup farro (rinsed)
- 2 cups broth or water
- 3 tablespoons olive oil
- 1/4 cup red onion (diced)
- 3 garlic cloves (peeled and minced)
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- 3 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 4 cups chopped kale (deboned)
- 2 teaspoons olive oil
- 1/2 cup dried cherries
- 1/4 cup pepitas
- 1/2 cup goat cheese crumbles
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 548mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 852mg
- Calcium
- 135mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 548MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.