I love the chewy texture of farro. I’m always looking for ways to use the grain as a hearty base for a meal. Most recently, it’s become a vehicle for eating in-season, late fall produce–rich butternut squash, earthy kale, and sweet pomegranate seeds, which make for a colorful and delicious combination. For a non-vegetarian version, we’ve also left out the kale and topped bowls of fresh spinach with the farro-squash-pom mixture and added chopped leftover turkey. Either way, it’s deliciously simple.
Farro with Butternut Squash, Kale & Pomegranate
1 cup dry farro, rinsed
1/2 large butternut squash, chopped into 1/2-inch cubes
4 kale leaves, inner ribs removed and leaves torn
Seeds from 1/4 to 1/2 of a pomegranate, depending on size
Handful of pecans, chopped
Less than 1/4 red onion, very thinly sliced
Creamy balsamic dressing (homemade or store bought)
Cook farro according to package directions. While farro is cooking, saute the squash over medium-high heat, using just a tad of butter or olive oil to help the edges golden. Season with salt and pepper. Put the kale in bowl and sprinkle with kosher salt. Massage the salt into the kale, using your hands, for a minute or so until the kale softens and wilts. In a separate bowl, drizzle cooked farro with a small amount of balsamic dressing and stir to combine. Add squash, kale, pomegranate, pecans, and red onion. Toss to combine.