Ingredients:

  • 1 large (about 2.5 lbs) Butternut Squash, peeled, seeded, cut into 1/2-inch cubes
  • 2 tablespoons Extra Virgin Olive Oil (for roasting)
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Kosher or Sea Salt (for roasting)
  • 1/4 teaspoon Freshly Ground Black Pepper (for roasting)
  • 1/2 cup Pecan Halves
  • 1 cup Pearled Farro (cooked)
  • 1 large bunch Curly Kale, stems removed, finely chopped
  • 1 medium Honeycrisp or Gala Apple, cored, skin on, finely diced
  • 1/4 cup Finely Minced Red Onion
  • 4 oz Crumbled Goat Cheese (Chevre)
  • 1/2 cup Extra Virgin Olive Oil (for vinaigrette)
  • 3 tablespoons Apple Cider Vinegar
  • 2 tablespoons Pure Maple Syrup (Grade A Dark)
  • 1 teaspoon Dijon Mustard
  • Salt and Pepper (To taste, for vinaigrette)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, thyme, salt, and pepper directly on the baking sheet. Spread in a single layer for even caramelisation.
  2. Place the squash in the oven for 15 minutes.
  3. While the squash roasts, cook the farro according to package directions (usually simmered in salted water for 20–25 minutes). Once tender, drain and set aside to cool slightly.
  4. After the squash has roasted for 15 minutes, scatter the pecan halves onto the baking sheet and return to the oven for the remaining 10–15 minutes, or until the squash is fork-tender and lightly browned. Remove and cool completely.
  5. Make the Vinaigrette: Combine all Vinaigrette ingredients (oil, vinegar, maple syrup, Dijon, salt, pepper) in a jar. Seal the lid and shake vigorously until fully emulsified and slightly creamy. Taste and adjust seasoning.
  6. Prep the Kale: Place the chopped kale into a large mixing bowl. Drizzle 1 teaspoon of the Vinaigrette over the kale and use your hands to massage the dressing into the leaves for 30–60 seconds. This softens the kale.
  7. Finely mince the red onion and dice the apple, aiming for uniform, bite-sized pieces.
  8. Combine Components: Add the cooled, cooked farro, the diced apple, and the minced red onion to the bowl with the massaged kale.
  9. Add Roasted Elements: Gently fold in the cooled roasted squash and the toasted pecans.
  10. Dress and Toss: Drizzle 3/4 of the remaining Vinaigrette over the salad. Toss thoroughly but gently to distribute all the chopped ingredients evenly.
  11. Finish: Transfer the salad to a serving platter or individual bowls. Top with the crumbled goat cheese and a final dusting of fresh pepper. Serve immediately, or let the flavors meld for 15 minutes at room temperature.