This hearty and vibrant salad is full of color, texture, and flavor. It brings together roasted butternut squash and red onions with chopped kale, thinly sliced red cabbage, and nutty farro for a dish that eats beautifully warm or chilled. Tossed in a creamy maple tahini dressing, it’s satisfying, balanced, and nutrient-rich, the kind of dish that makes you feel good from the inside out.

Ingredients

Farro Salad

• 1 cup farro, cooked and cooled
• 2 cups butternut squash, diced
• 1 red onion, sliced
• 2 cups chopped fresh kale
• 1 cup thinly sliced red cabbage
• ¼ cup chopped walnuts or pecans (optional, if no allergies)
• Olive oil, salt, and pepper for roasting

Maple Tahini Dressing

• ¼ cup tahini
• 1 tablespoon honey Dijon mustard
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 1–2 tablespoons warm water, to thin if needed
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F.
2. Toss butternut squash and red onions with olive oil, salt, and pepper. Roast for 25–30 minutes, or until tender and caramelized.
3. While the veggies roast, whisk together all ingredients for the maple tahini dressing until smooth and creamy. Adjust thickness with warm water as needed.
4. In a large bowl, combine cooked farro, roasted vegetables, chopped kale, and red cabbage.
5. Drizzle with the dressing and toss until everything is well coated.
6. Finish with chopped nuts for added crunch and healthy fats.

This one is all about balance. Hearty grains, sweet roasted vegetables, and a creamy dressing that ties it all together. A perfect make-ahead meal or colorful side dish for your next gathering.