Farro, Roasted Butternut Squash, Kale, and Feta Salad

For the Salad

  • 1 small to medium butternut squash peeled, seeds removed and chopped into cubes

  • 4 cloves of garlic peeled and left whole

  • 4 tbsp of olive oil divided

  • 2 cups Farro

  • 4-5 cups of water

  • 1 tbsp of butter

  • 1 small onion finely diced

  • 3 cups kale washed stems removed and sliced very fine or shredded

  • ¼ cup of feta cheese crumbled

  • Salt and pepper to taste

For the Dressing

  • ¼ cup olive oil

  • ¼ cup red wine vinegar (alternatively can use balsamic for more sweetness)

  • 1 tbsp honey or maple syrup

  • 2 of the roasted garlic cloves mashed

  • 1 tbsp za’atar spice blend

  • Salt and pepper to taste


  1. Preheat oven to 400°F

  2. Toss the squash and garlic in a large baking sheet with 2 tbsp of olive oil and sprinkle with salt and pepper to taste.

  3. Roast for approx 20 minutes or until tender and starting to get golden on the edges, tossing once half way through. Remove when done and set aside.

  4. In the meantime bring a pot of 4-5 cups of salted water to boil, add the Farro then bring it to a low simmer, cover and let simmer for approx 30 minutes or until Farro is cooked and has bloomed, checking and stirring occasionally. Once done remove from heat, drain off excess water if needed and set aside.

  5. Remove 2 of the roasted garlic and mash it up in a small bowl with a fork then add and whisk together all the dressing ingredients except the olive oil. Drizzle in the olive oil while whisking and season with salt and pepper to taste and set aside

  6. Mash up the other two cloves of garlic and add to a medium skillet set on medium heat with the remaining olive oil and butter and then toss in the chopped onion and sauté until the onion is soft and translucent. Toss in the kale and sauté for a few minutes until slightly wilted and bright green. Remove from heat and set aside.

  7. In a large bowl toss together the Farro, kale mixture and squash and drizzle in half the dressing adjusting seasoning as needed. Sprinkle feta over salad and serve warm or cold with reserved dressing and enjoy!