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Warm Farro & Kale with Maple Roasted Acorn Squash, Cheese & Walnuts


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15 minutes
45 minutes
Warm Farro & Kale with Maple Roasted Acorn Squash, Cheese & Walnuts


  • 2 cups of farro

  • 1 bunch of mustard greens

  • 1 acorn squash

  • feta cheese

  • walnuts

  • maple syrup

  • 1 lemon

  • bay leaf

  • sea salt and pepper

  • vegetable oil

  • olive oil


  1. Feel free to soak farro hours before cooking. It will speed up the cooking process. Drain farro from the water it was soaking in and place into a saucepan. Cover in water to the top, add a sprinkle of salt and a bay leaf. Bring to a boil and cover, turn down heat to medium and simmer. Cook until tender about 45 minutes, check on it through out the process, add more water if needed.

  2. Meanwhile preheat oven to 375 degrees. Slice acorn squash in half, remove any seeds and guts. Slice into quarter of an inch slices and place on a sheet pan. Add 2 tablespoons of maple syrup and a drizzle of vegetable oil. Toss well and season with salt and pepper. Place in the oven and bake until tender and lightly browned about 30-45 minutes. Wash a bunch of Kale or greens and tear into bite size pieces. Place into a large bowl. When farro is done, drain and allow to cool slightly. Not completely because you want to put the warm farro in with the kale/greens to wilt them.

  3. For the dressing take the juice of lemon and whisk in olive oil. I do a half acid, half oil ratio with this. Only because you want the citrus to have a chance in competing with the richness of the farro and the greens. Season the dressing with salt and pepper. Add dressing to farro and kael/greens, toss well. Taste and adjust to preference. Serve farro salad with the roasted acorn squash, cheese (crumbly cheese work best but any will do!) and toasted walnuts on top.


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