Combining both roasted and raw vegetables, this grain-based salad showcases the bounty of the autumn farmer’s market, such as butternut squash, cut into ribbons using a spiralizer. It makes a hearty meatless meal served with a loaf of crusty bread, or serve it alongside roasted meats as part of a dinner party feast.
Farro with Butternut Squash, Cauliflower and Kale
1 1/2 cups (10 3/4 oz./340 g) farro
Kosher salt and freshly ground pepper
1 butternut squash
3/4 cup (6 fl. oz./180 ml) olive oil
1 head cauliflower or romanesco, or a combination, trimmed and cut into florets
1 bunch kale, stemmed and leaves chopped
1/2 lb. (250 g) brussels sprouts, trimmed and thinly shaved
1/2 cup (2 oz./60 g) pomegranate seeds
1/2 cup (2 1/2 oz./75 g) crumbled feta cheese
1/4 cup (1 1/4 oz./40 g) pine nuts, toasted
1 shallot, thinly sliced
1/2 cup (4 fl. oz./125 ml) cider vinegar
1 tsp. honey
1 tsp. Dijon mustard
In a large saucepan over medium-high heat, combine the farro, 4 cups (32 fl. oz./1 l) water and 1 tsp. salt and bring to a boil. Reduce the heat to low, cover and cook until the farro is tender, about 30 minutes. Drain and transfer to a large bowl.
While the farro is cooking, position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 400°F (200°C).
Using a large knife, cut the butternut squash crosswise, separating the dense, straight section of the squash from the round part that contains the seeds. Reserve the part with the seeds for another use. Using the straight section, spiralize the squash using the chipper blade.
On a baking sheet, toss together the spiralized squash, 2 Tbs. of the olive oil and a pinch each of salt and pepper. Spread the squash out in a single layer. On another baking sheet, toss together the cauliflower, 2 Tbs. of the olive oil and a pinch each of salt and pepper. Transfer both baking sheets to the oven and roast the vegetables until lightly browned and fork-tender, 15 to 20 minutes for the squash, 20 to 25 minutes for the cauliflower, rotating the pans about halfway through the cooking time. Remove from the oven and let the vegetables cool slightly.
Add the squash, cauliflower, kale and brussels sprouts to the bowl with the farro and toss gently. Sprinkle with the pomegranate seeds, cheese and pine nuts.
In a small bowl, combine the shallot and vinegar and let stand for 5 minutes. Drain the shallots, reserving the vinegar. Sprinkle the shallots on top of the salad. Return the vinegar to the small bowl and whisk in the honey, mustard, the remaining 1/2 cup (4 fl. oz./125 ml) olive oil and a large pinch each of salt and pepper. Drizzle the vinaigrette over the salad, toss to combine and serve. Serves 4 to 6.
Williams-Sonoma Test Kitchen