With Thanksgiving upon us, it’s time for the recipe mad dash. Have you finalized your menu yet? Sure, this weekend is the official start to the over-indulge season, but why not try to save a calorie or two? Thankfully, Good Eggs agrees with our squash obsession (they’re filling, delicately sweet and gourd-geous!) and has come up with a picture-perfect Butternut Squash, Kale and Farro salad recipe – just in time for Thanksgiving!
Ingredients (2-3 servings):
1 Butternut or Kabocha Squash
1 cup of Farro
1 bunch of Curly Kale
1 clove of Garlic, crushed to a paste with salt
1 tsp. Cinnamon
1 fillet of Anchovy, finely chopped
A few squeezes of Lemon
Red Wine Vinegar
Salt & Pepper
Preheat oven to 425°. In a pot, add the farro, about 3 cups of water and a small-ish handful of salt (small-ish handfuls = three hearty pinches in our world of non-exact measurements). Put pot over high heat on the stove and let the farro cook at a rolling boil until some of the grains are bursting open, but it’s still al dente (about 20 minutes). Strain immediately.
While the farro cooks, cut the squash in half, carefully scoop out the seeds (reserve if you wish to roast them) and remove the skin with a vegetable peeler or sharp knife. Cut the squash into large chunks and place in a mixing bowl. Add the garlic, cinnamon, a glug of olive oil and salt and pepper. Place on a baking sheet and put in the oven. Roast for about 25-30 minutes.
De-stem, wash, dry and roughly chop the kale. Place kale in a large mixing bowl and dress with the anchovy, olive oil, a few squeezes of lemon and a splash of red wine vinegar (just vinegar works if you want to skip the lemon). Massage the kale gently for a minute or two to make sure all of the leaves have some dressing on them and then set aside.
When the squash and farro are done, add them to the bowl with the kale and toss all of them together. Add a glug of olive oil, more lemon/vinegar if you’d like, salt and pepper to taste and you’re done!
We’re SO putting this on the Thanksgiving table! Need a cocktail for your Thanksgiving? CLICK HERE.
photo and recipe c/o Good Eggs