Warm Farro Salad with Roasted Squash and Tahini

Chewy farro and lemon-massaged kale under smoky roasted squash, toasted pecans and a maple-tahini dressing. A warm salad that holds up as lunch for days.

Serves 440 minutes plant-basedveggiedairy-freebatch

• ✓Farro is an ancient variety of wheat with a nutty, chewy bite.
• ✓Kale is a leafy green with vitamins A, C and K.
• ✓Tahini is ground sesame — plant protein and unsaturated fats in a spoonful.
• ✓Toasted pecans add crunch and unsaturated fats.

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Ingredients

• •1 cup / 200 g pearled farro
• •1 small butternut squash (about 2 lb / 900 g), peeled, in ¾-inch cubes
• •4 tbsp olive oil
• •1 tsp smoked paprika
• •1 bunch kale (about 7 oz / 200 g), stemmed and shredded
• •juice of 1 lemon
• •3 tbsp tahini
• •1 tbsp maple syrup
• •1 small clove garlic, grated
• •½ cup / 55 g pecans, toasted and roughly chopped
• •salt and black pepper

Method

1. Heat the oven to 425°F / 220°C. Toss the squash with 2 tbsp oil, the paprika and salt; roast 25–28 minutes until browned at the edges.
2. Simmer the farro in salted water 22–25 minutes until tender but chewy; drain well.
3. Whisk tahini, maple syrup, garlic, half the lemon juice and enough water to make it pourable. Salt it.
4. Massage the kale with the remaining oil, the rest of the lemon and a pinch of salt for a minute, until darker and softer.
5. Toss the warm farro with the kale; top with squash, pecans and the dressing.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.