| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 cups pre-cut peeled and cut (1/2-inch chunks) fresh butternut squash
- 1 medium red onion, sliced
- 4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1/2 cup golden raisins
- 2 tablespoons white wine vinegar
- 1 teaspoon grainy mustard
- Pinch ground cayenne
- 2 1/2 cups cooked farro, cooled (from 1 cup uncooked farro, cooked according to package instructions)
- 1 shredded rotisserie chicken breast
- 3 ounces smoked Gouda, very finely diced
- 1/2 cup walnut halves, toasted and coarsely chopped
- 3 cups baby kale
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don’t steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.
- Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.
- To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 444 |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 21 g |
| Cholesterol | 49 mg |
| Sodium | 680 mg |
Reviews
OK,,sooo I don’t like raisins and I don’t eat chicken. However,,the flavor profile in this recipe is so well compiled, it makes it just that versatile,,!! It was/is ( I just made it) so delish!!!! The sweetness of the roasted squash,,subtle bite of the red onions and the tang of the dressing!! just the right amount of toothsomeness of the farro!! Hello?? YUM I’m thinking next time we make it,, I’ll add some roasted grape tomatoes and roasted bell pepper. Might even consider a tahini dressing ,,hmmmmm
Excellent! So flavorful!
This is a new favorite. It is an absolute explosion of texture and flavor. The 2nd time I made it I did double the dressing as the 1st time there wasn’t quite enough. Total win!
I made some changes but I don’t think they affected the overall taste. I left out the chicken and cheese because I wanted a side to go with salmon. I substituted pecans for the walnuts and arugula for the kale. There was plenty of dressing. My husband had seconds. I really liked the sweetness of the golden raisins , the crunch from the pecans and the bitter bite from the arugula as well as the squash and onions. I will definitely be making this again.
This is so good! Made this for lunch this week while working from home. I made a couple tweaks – arugula instead of kale and feta instead of gouda. It turned out fabulous!
Made this minus the chicken as a side. Excellent.
This was delicious. Definitely double the dressing and I used half balsamic for a bit more flavor. I also added roasted mushrooms. May sub shrimp for the chicken next time.
Very tasty. I didn’t have walnuts, so I used toasted pecan.
This is a recipe I make over and over. It’s very versatile. I like to skip the meat and cheese and it’s still fantastic.
Delicious! Made a few minor tweaks based on what we had on hand, it’s so versatile. Used leftover turkey instead of chicken, dried cranberries instead raisins and arugula instead of kale. Love the vinegar bite. This will be in the regular rotation for sure.