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!
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
4 c finely chopped kale
1 c cooked farro, (cooked according to package instructions)
3/4 c roasted or steamed squash (acorn or butternut)
1/4 c chopped smoked almonds
2 oz grated cheese or more (I used black pepper pecorino)
Handful of pomegranate seeds or dried cranberries
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 1/2 of the vinaigrette but that is up to you.) Garnish with almonds, cheese, pomegranate seeds or cranberries and the delicious fried sage leaves.
Perfect as a main course, too!
Keywords: farro salad recipe, best farro salad, best farro recipes