We’re peeling some layers back! It’s been a warm few days, but the fog rolled in tonight and we felt the chill (and the need to use up the last of the butternut squash from our last farmers market run). I grabbed some farro and the roasted squash leftover from last night's dinner. A warm salad is the perfect way to usher in warm weather while hanging on to the last remaining chills of winter. Enjoy this recipe - stone fruit season is just around the corner and we’re going to be hitting you hard with cherry and apricot recipes!
1bunch Kale or chardstemmed and finely chopped
2TbspFresh lemon juice
1Diced and roasted Butternut Squash
1/2cupFeta or ricotta
Salt and pepper to taste
Heat the olive oil in a large sauce-pot (we love using a Dutch oven) and sweat the shallot for 1-2 minutes on medium heat.
Deglaze the pan with the stock and add the farro and a large pinch of salt.
Bring to a simmer then turn the heat down, covering the pot.
Cook the grains for 30 minutes.
While the farro is cooking, make your dressing by whisking together the lemon juice and mustard in a large bowl.
Slowly add the olive oil then toss your kale in the dressing.
Add the warm farro (drained if necessary) to the dressing and toss.