Butternut Squash, Kale and Farro Salad | Recipe Cart | Recipe Cart

Name: Butternut Squash, Kale and Farro Salad | Recipe Cart | Recipe Cart
Ingredients: 4 cups pre-cut peeled and cut (1/2-inch chunks) fresh butternut squash; 1 medium red onion, sliced; 4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus more for drizzling; Kosher salt and freshly ground black pepper; 1/2 cup golden raisins; 2 tablespoons white wine vinegar; 1 teaspoon grainy mustard; Pinch ground cayenne; 2 1/2 cups cooked farro, cooled (from 1 cup uncooked farro, cooked according to package instructions); 1 shredded rotisserie chicken breast; 3 ounces smoked Gouda, very finely diced; 1/2 cup walnut halves, toasted and coarsely chopped; 3 cups baby kale

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Butternut squash, kale, and farro salad with roasted veggies, chicken, and smoky Gouda—quick, delicious, and packed with flavor. Perfect for a fall meal.

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Ingredients

4 cups pre-cut peeled and cut (1/2-inch chunks) fresh butternut squash
1 medium red onion, sliced
4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
1/2 cup golden raisins
2 tablespoons white wine vinegar
1 teaspoon grainy mustard
Pinch ground cayenne
2 1/2 cups cooked farro, cooled (from 1 cup uncooked farro, cooked according to package instructions)
1 shredded rotisserie chicken breast
3 ounces smoked Gouda, very finely diced
1/2 cup walnut halves, toasted and coarsely chopped
3 cups baby kale