This healthy farro salad is the perfect side dish. The flavors of kale and butternut squash bring out the nuttiness of the farro. Feel good about this dish!

Farro, Kale and Butternut Squash

This is a great side dish! The flavors of the kale and butternut squash bring out the delicious nuttiness of the farro.

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people


  • 1 cup uncooked farro
  • 3 cups vegetable stock, divided
  • 3 tbsp butter
  • 1 tbsp fresh sage, chopped or 1/2 tbsp dry
  • 1 1/2 cups thickly sliced onions cut vertically
  • 12 oz butternut squash, sliced abut 1/8 in thick
  • 1 large Granny Smith apple, diced into 1/2 in pieces you can remove the skin or leave it on
  • 5 oz baby kale or Tuscan kale that you cut into bite sized pieces
  • 1/4 cup dried cranberries
  • 1/2 cup Romano cheese plus more for serving


  1. In a medium saucepan, pour two cups of vegetable stock with farro. Bring to a boil and then reduce to low. Cover and cook for 45-60 minutes, longer for softer farro and shorter for more chew.
  2. While the farro cooks, melt the butter and cook the onions over medium-high heat. Stir occasionally and brown them just a little.

  3. Add the squash, apple, and sage into the skillet. Saute for 3-4 minutes. Add the last cup of stock and cook until the squash can be easily pierced with a fork, but not mushy. You want it to hold its shape in the dish.

  4. Add the kale, cranberries, and Romano cheese. Toss until combined and the kale starts to wilt just a bit (2-3 minutes.)

  5. Remove from heat and serve immediately with Romano sprinkled over the top. Enjoy!