Roasted Delicata Squash, Kale, and Farro Salad w/ Cranberry Dressing

When it comes to grain bowls I'm all about loading them up with a mix of veggies (cooked and raw) and tossing everything with a flavorful dressing or sauce. Seriously, it's all about the sauce when it comes to "our" grain bowl success at Tumbleweed Farm. This particular grain bowl is a lovely combination of flavors and textures. I'm thinking it would be great on an apple and celery salad or even tossed with some raw (very thinly sliced) fennel and kohlrabi. Heck I bet it'd be great drizzled over your morning oatmeal with some fruit and toasted nuts. Go wild!

With this recipe you can swap out the farro for another grain like quinoa or rice. However, I'd definitely encourage the farro because its texture is delightful and it has a mild nutty flavor that I absolutely adore.

Prep time: 20 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

Salad

• 1 cup farro
• 2 medium-sized delicata squash, seeded and cut into 1/3" thick slices
• olive oil
• 1 bunch of kale, tough stems removed and cut into bite-size peices
• 1/2 cup walnuts
• 1/4 cup blue cheese, crumbled
• 1/4 cup dried cranberries

Cranberry Dressing

• 1/4 cup fresh or frozen cranberries
• 1/4 cup balsamic vinegar
• 1 tablespoon minced shallot
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 cup olive oil
• pinch of salt

Preparation

Preheat the oven to 400F.

In a large saucepan combine 1 cup of farro with 3 cups of water. Bring to a boil. Reduce heat to medium-low and cook until the liquid is absorbed and the farro is tender, about 30-35 minutes. Drain off any excess liquid if the farro is tender and not all the liquid has cooked off.

Place the sliced squash on a rimmed baking sheet and toss with a little olive oil. Roast in the preheated oven until tender and lightly golden, about 25 minutes. Toss halfway through cooking.

In a large bowl toss the kale with a little olive oil. Use your hands to lightly massage the leaves until they become tender and bright green.

In a small, dry skillet toast the walnuts over medium heat until golden brown and fragrant, about 5-7 minutes. Shake the pan often to avoid burning the nuts.

Prepare the dressing by combining all the ingredients in a food processor or blender and blending until smooth and creamy. Taste for seasonings and adjust as needed.

Add the cooked farro to the bowl with the massaged kale. Toss well and then add the squash, walnuts, blue cheese crumbles, and cranberries. Divide between bowls and drizzle with the dressing.

Notes

*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Save extra dressing in the fridge for up to 1 week