This was inspired by a Thomas Keller recipe in his Ad Hoc at Home, "farro and black rice with roasted autumn squash". I have made his recipe as written a few times and it is delicious. This evening I wanted something similar but simpler for a family dinner. I served it with chicken grilled on the bbq. It would be great with sausages and could easily be adjusted for vegetarians.
Farro Salad with Butternut Squash and Kale
1 cup farro, cooked according to package directions
1 butternut squash, peeled and cubed
1 onion, roughly chopped
1 large bunch lacinato kale, stems stripped off and cut into ribbons
salt (sel gris and kosher)
vinaigrette salad dressing (made with champagne vinegar, rice vinegar, olive oil, sesame oil, Dijon mustard, salt, and pepper)
Toss the squash and onion with some olive oil and sel gris and roast at 425º until squash is easily pierced with a fork, about 30 minutes. Turn the oven up to 440º and continue to roast until the squash is lightly browned. Sauté the shallots in a large frying pan for 2 or 3 minutes in 2 tablespoons butter and 1 tablespoon olive oil. Add the kale, sprinkle with some kosher salt, and cook covered, stirring occasionally, until wilted.
Toss the farro with vinaigrette. Be conservative with the vinaigrette. You can always add more later. Add the squash and kale to the farro, mix, and you are done. You now have something that is not only very tasty, it is good for you. This serves 4 adults.