Butternut Squash Salad

Dried cranberries, pecans, Feta, kale & squash doused in a delicate dressing for the most delicious taste of Fall!

Butternut Squash Salad with Feta

I like trying new food, even if it looks weird. A friend of mine, Lisa, brought this Butternut Squash Salad to our church potluck. To some it might look like rabbit food, but I thought it looked beautiful and was anxious to try it!

It did not disappoint! This salad is absolutely fantastic! Every piece of it plays a part in the most delicious taste of Fall. From the dried cranberries, chopped pecans, and Feta to the kale and squash doused in a delicate light dressing, you will be delighted and refreshed when you try this!

When I found out where she got this recipe, I knew why it was so great! She got it from one of my favorite bloggers – Love & Lemons! The original recipe called for buckwheat groats. Aaron & Lisa (the most adorable couple, by the way) couldn’t find them, so they used farro instead. I have no idea what buckwheat groats are, so I modified the recipe to keep the farro. I figured it was great as it was, why change it?!

• Love & Lemons!
• Olive Oil Pasta
• Vegetarian Lasagna
• Tortellini Alfredo!

What You’ll Need for the Salad

1/2 cup Farro, Cooked

1 Butternut Squash (Peeled, Seeded & Cubed)

1 tbsp + 2 tsp Extra Virgin Olive Oil

1/4 tsp Salt

1 cup Kale Leaves, Chopped

1/2 cup Cranberries, Dried

1/2 cup Feta Cheese

1/2 cup Pecans, Chopped

And the Dressing

1 tbsp Extra Virgin Olive Oil

2 tbsp White Wine Vinegar

1 tbsp Maple Syrup

1 tsp Dijon Mustard

How to Make Butternut Squash Salad

Preheat oven to 350 degrees. Line a baking pan with parchment paper.

Cook 1/2 cup farro according to the package directions.

Peel, seed, and cut 1 butternut squash into 1″ cubes.

In a medium bowl, toss the cubed butternut squash with 1 tbsp olive oil and 1/4 tsp salt.

Spread the cubed squash in a single layer on the lined pan and bake for 15 minutes. When done, the cubes should be fork tender with slightly caramelized edges. Let cool.

Remove enough kale leaves to equal 1 cup from the ribs and stems, and chop into bite sized pieces. Add them to a small bowl with 2 tsp extra virgin olive oil. Use your hands to massage the leaves in the oil until they have softened and turned dark green, about 2-3 minutes.

In a large salad bowl, whisk together 1 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1 tbsp maple syrup, and 1 tsp Dijon mustard.

Add in the cooked farro, cooled butternut squash, chopped kale, 1/2 cup dried cranberries, 1/2 cup Feta cheese, and 1/2 cup chopped pecans. Toss gently to combine.

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