Everyone need a perfect fall salad and I think this is it!
Farro is one of my favorite grains with its chewy texture and mild taste, some might even compare it to barley.
I love adding it to salads, especially those that don't contain protein, because farro provides protein, whole grains and lots of fiber. We all need that in our diet.
I also am a fan of kale and though I know some aren't, there are ways to make it more likeable.
For starters one can buy baby kale, but I buy bagged kale and chop it finely.
Some say to massage the dressing into the kale but I find if it is fine enough, there is no need.
One advantage of using kale in salads is that any leftover salad doesn't wilt.
In other words, the salad keeps overnight, even if previously tossed with dressing.
Squash is one of my fall favorites so I added some steamed squash to give this salad some sweet goodness.
Pro tip:
One of my favorite tricks to cook squash simply is to slice it lengthwise down the middle, scoop out the seeds, flip it over onto a lined baking sheet and pop it into an oven set to 375.
Cook until you can easily stick a fork into it.
Farro Salad Recipe:
But my favorite part of this amazing farro salad recipe is the vinaigrette.
Most of us, me included, think of vinaigrette's as containing oil. Yes, most do, but in this case I subbed in browned butter which makes this delectable indeed.
And of course adding fresh sage leaves to the browned butter and frying them crisp makes me want to just spoon said butter right into my mouth!
I love this sagey, sweet, rich vinaigrette and can't wait to use it directly on other roasted vegetables.
This farro salad recipe belongs to cool fall nights.
Topped with pomegranate seeds or even cranberries, some smoked almonds and yes, the sage flavored butter; well this fall salad is dressed to impress.
I accessorized with some Toscano black pepper cheese, but feel free to use your favorite.
Add in some grilled chicken or yes...some crisp bacon if you must, but either way this salad surely will be the most popular one on the runway!
Recipe
Farro Salad Recipe with Kale Salad and Sage Browned Butter Vinaigrette
- Prep Time: 20 Minutes
- Total Time: 20 minutes
- Yield: 2 - 4 Servings 1x
- Category: Salads/Side Dish
- Cuisine: American
Description
This farro squash salad with a sage brown butter vinaigrette is a perfect Fall salad. Loaded with flavor, it would also be great on a Thanksgiving table!
Ingredients
4 T butter
20 sage leaves, approximately
2 T stone ground mustard
1 T maple syrup
2 T finely chopped shallots
Salt and Pepper to taste
Salad:
4 c finely chopped kale
1 c cooked farro, (cooked according to package instructions)
¾ c roasted or steamed squash (acorn or butternut)
¼ c chopped smoked almonds
2 oz grated cheese or more (I used black pepper pecorino)
Handful of pomegranate seeds or dried cranberries
Instructions
Melt butter in a sauce pan over medium heat. Add sage leaves. Butter will sputter as it cooks. It will also foam as it turns golden brown. Watch carefully as you don't want the butter or the sage leaves to burn. Flip them as necessary and remove once they have turned golden brown. Take them out and sprinkle with coarse salt. Butter is done as soon as it is silent!
Pour butter into a measuring cup and whisk in vinegar, mustard and maple syrup. Stir in shallots and season with salt and pepper. Set aside.
Combine kale, farro and squash, and toss well. Add vinaigrette and toss salad. (I only used ½ of the vinaigrette but that is up to you.) Garnish with almonds, cheese, pomegranate seeds or cranberries and the delicious fried sage leaves.
Notes
Perfect as a main course, too!
Laura Dembowski says
Kale salad is one of my favorite meals on earth. I often add quinoa or millet to keep it gluten free but farro is totally a great option.
Balvinder Ubi says
Definitely, a great fall salad with addition of hearty kale, and the dressing sound so good! Such great flavors!
Tricia Buice says
So pretty and colorful and I love the bowl too! Beautiful presentation and the dressing sounds lovely
Abbe Odenwalder says
Thanks Tricia. That bowl has been in hiding awhile. I have a platter, too!
Karen Harris says
Looks beautiful and delicious. I will definitely be making this.
Abbe Odenwalder says
Thanks Karen! Who doesn't like browned butter?
Liz Berg says
The family is heading up to Green Bay to watch the Packers play the Colts this weekend. A big salad is on my menu---and one with farro and kale would be A-OK with me!!
Abbe Odenwalder says
Get it while you can is my motto! Have a great weekend!
Kitchen Riffs says
Yup, I find that unless kale is really, really mature, just chopping it finely is enough -- no massaging really necessary. Kale is wonderful in salad and, at this time of the year, soup. Lotta neat flavors going on in this! So nice -- thanks.
Abbe Odenwalder says
Thanks John! You would like it!
Cheri Savory Spoon says
Hi Abbe, what a gorgeous salad, love all the colors, flavors and texture. The bowl is beautiful too. Winner!! Winner!!
Abbe Odenwalder says
Sweetie! Sweetie!
La Table De Nana says
PS love the big bowl.
Abbe Odenwalder says
The funny thing is that if you could see the bottome, it has a big fish on it!
La Table De Nana says
I know I would love this..i bought my first farro in Castelluccio Italy..and have never looked back..
I almost have to massage my kale..and no stems..unless they are very well blanched..I like the Trader Joe's one..bagged:)
Thanks for the recipe..love the colrs and the dressing sounds perfect!
Doesn't everything look beautiful with pom arils?:)
Abbe Odenwalder says
I like Trader Joe's, too! No stems. I so agree!
Chris Scheuer says
Looks like a delicious and very healthy salad, a winning combination for sure! I think pomegranates make everything look even prettier!
Abbe Odenwalder says
Thanks Chris! Yes it is a great combo!
Angie Schneider says
I enjoy a good wholegrain salad too, this looks so beautiful and nutritious, Abbe. That dressing sounds really intriguing too.
Abbe Odenwalder says
You would love this Angie!