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Autumn Kale Salad with Roasted Squash, Brussels Sprouts, and Farro Recipe

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4.1 from 58 reviews

A hearty and nutritious Autumn Kale Salad featuring roasted butternut squash and crispy brussel sprouts, combined with cooked farro, fresh green beans, roasted pistachios, dried cranberries, and tossed in a tangy honey mustard dressing. This salad offers a perfect balance of autumn flavors, textures, and vibrant colors, making it ideal for a wholesome meal or side dish.

  • Total Time: 1 hour
  • Yield: 5 servings

Ingredients

Salad Base

  • 10 oz shredded kale
  • 1 cup cooked farro
  • 6 oz raw green beans, chopped

Roasted Vegetables

  • 16 oz butternut squash, peeled and cubed
  • 16 oz brussel sprouts, halved

Additional Ingredients

  • 1/2 cup honey mustard dressing
  • 1/2 cup roasted pistachio pieces
  • 1/2 cup dried cranberries
  • Olive oil or nonstick spray (for roasting)
  • Salt (to season brussel sprouts)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the vegetables.
  2. Cook Farro: Prepare the farro by cooking it according to the package instructions until tender. Set aside to cool slightly.
  3. Prepare Vegetables: Peel and cube the butternut squash if not pre-prepared. Halve the brussel sprouts to ensure even roasting.
  4. Prepare Baking Trays: Line two baking trays with aluminum foil and lightly grease with olive oil or nonstick spray to prevent sticking.
  5. Roast Butternut Squash: Spread the cubed squash evenly on one tray, drizzle or spray with olive oil, and bake in the oven for 40-50 minutes. Flip the pieces halfway through roasting to ensure even caramelization.
  6. Roast Brussel Sprouts: Place the halved brussel sprouts on the second tray, drizzle with olive oil, season with salt, and roast for 30-40 minutes. Stir or move them halfway through to achieve a crispy texture.
  7. Prep Green Beans and Gather Ingredients: While vegetables roast, chop the fresh green beans and gather the pistachios, dried cranberries, and honey mustard dressing.
  8. Toss Kale with Dressing: In a large bowl, add the shredded kale and honey mustard dressing. Massage and mix well until the kale softens and is evenly coated.
  9. Cool Roasted Vegetables: Once roasted, remove the butternut squash and brussel sprouts from the oven and allow them to cool slightly. The squash should be caramelized and tender, and the brussel sprouts crisp.
  10. Assemble Salad: Combine the dressed kale with the cooked farro in the large bowl. Add the roasted butternut squash, crispy brussel sprouts, chopped green beans, pistachio pieces, and dried cranberries one at a time.
  11. Mix and Serve: Toss all ingredients gently but thoroughly to blend flavors and textures evenly. Serve immediately and enjoy your autumn-inspired salad!

Notes

  • For a nuttier flavor, toast the pistachios lightly before adding.
  • This salad can be served warm or at room temperature.
  • Substitute honey mustard dressing with vinaigrette for a lighter option.
  • Leftovers can be refrigerated for up to 2 days; add dressing fresh before serving again to maintain crispness.
  • Farro can be replaced with quinoa or brown rice for gluten-free adaptation.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/autumn-kale-salad-with-roasted-squash-brussels-sprouts-and-farro-recipe/