Fall, to me, tastes like this salad. Warm spices, something hearty enough to sit next to a turkey, but still bright enough that it doesn’t feel heavy. That’s exactly what this kale farro salad is built to do. Chewy farro and roasted butternut squash bring the cozy, warm-note side of fall, while crisp apple and a brown butter maple vinaigrette keep it from tipping into “beige and heavy” territory. It’s a salad with actual complexity in every bite, not just a pile of greens with dressing on top.
I make this one as a side dish more often than not, and it’s become one of my go-to sides for Thanksgiving hosting. It holds its own next to roasted turkey without competing for attention, and it doesn’t wilt into mush sitting out on a buffet table for a few hours. But add shredded rotisserie chicken and it turns into an actual lunch or light dinner on its own, which is exactly the kind of double-duty recipe I want in my rotation once the weather turns.
Why You’ll Love This Recipe
- It reads as a full-on fall dish, hearty and warm-noted, without turning heavy or one-note
- Works two ways: a side dish for a crowd (hello, Thanksgiving table) or a full meal with chicken added
- Holds up for hours at room temperature, so you can make it ahead and not worry about it wilting before guests arrive
- The brown butter maple vinaigrette is the detail that makes people ask for the recipe
Ingredient Notes
Kale: curly or lacinato both work here. Massaging it with a little olive oil and salt before you build the salad matters more than people think. It’s the difference between kale that’s tough and bitter and kale that’s tender enough to actually enjoy.
Farro: pearled or semi-pearled cooks faster if you’re short on time. Whole farro takes longer but has more chew to it. Either is fine, just follow the package instructions for timing.
Butternut squash: dice it small so it roasts quickly and gets those caramelized edges, which is where a lot of the flavor lives. Delicata squash works too if you’d rather skip the peeling.
Apple: go with something firm, like Honeycrisp or Granny Smith. A softer apple turns mushy against the warm farro and loses the crunch that balances out the richness of the goat cheese and brown butter.
Goat cheese: chill it before you crumble it. Cold goat cheese breaks into clean pieces instead of smearing.
Butter for the vinaigrette: unsalted, so you control the seasoning yourself. Use a light-colored saucepan if you have one, since it’s much easier to see the butter change color as it browns.
Step-by-Step Instructions
Start with the squash since it takes the longest in the oven. Toss the cubed butternut squash with a tablespoon of olive oil, a good pinch of salt, and some black pepper, then spread it in a single layer on a sheet pan. Roast at 400°F for 25 to 30 minutes, flipping halfway through, until the edges are caramelized and a fork goes in easily. While that’s roasting, get the farro simmering in water or broth. It usually takes 20 to 25 minutes to turn tender but still chewy. Drain off any extra liquid and let it cool while you handle the rest.
Next, work on the kale. Pile the chopped leaves into your largest bowl with a tablespoon of olive oil and a pinch of salt, then massage it with your hands for a minute or two. You’ll actually feel it change under your fingers, going from stiff and a little squeaky to soft and slightly darker. This step is doing more work than almost anything else in the recipe, so don’t rush it.
While the kale rests, toast the pepitas in a dry skillet over medium heat for two to three minutes, just until they turn golden and start smelling toasted. They go from perfect to burnt fast, so stay close. Dice the apple and toss it right away with a splash of lemon juice or apple cider vinegar so it holds its color while everything else comes together.
Now the vinaigrette, which is really where this salad earns its “fall” reputation. Melt the butter in a small saucepan over medium heat and keep cooking it past the melting point. It’ll foam up first, then start smelling nutty, then turn a deep golden brown with little flecks settling at the bottom of the pan. That’s your cue to pull it off the heat immediately, since it can burn in the span of a few seconds once it gets there. Let it cool for a few minutes so it doesn’t scramble the mustard when you whisk everything together. Combine it with apple cider vinegar, maple syrup, and Dijon mustard, whisking as you go, then stream in the remaining olive oil until the dressing turns glossy and fully emulsified.
To bring the salad together, add the cooled farro, roasted squash, diced apple, dried cranberries, and toasted pepitas to the bowl with your massaged kale. Pour the vinaigrette over everything and toss well, making sure it reaches every corner of the bowl. Finish with the chilled, crumbled goat cheese scattered over the top and a final crack of black pepper. Serve at room temperature or just slightly chilled. Straight from the fridge, the brown butter firms up and loses the silky quality that makes this dressing worth the extra step.
Tips for Success
Stay at the stove once the butter starts foaming. Brown butter can go from perfectly nutty to burnt in about fifteen seconds, so this isn’t a step to walk away from.
Let the farro and squash cool before mixing them with the kale. Adding them while warm wilts the kale faster than you want and softens the whole salad more than it should be.
If you’re serving this for a holiday table, dress it right before guests sit down rather than hours in advance. Kale can handle sitting dressed longer than most greens, but the pepitas and goat cheese hold their texture best with less time in the dressing.
Variations and Substitutions
Swap farro for quinoa, wild rice, or orzo if that’s what’s in your pantry, adjusting the cook time as needed.
No goat cheese on hand? Feta or shaved parmesan both work well in its place.
For the full-meal version, add shredded rotisserie chicken, or crispy chickpeas if you want to keep it plant-based.
Skip the cheese and swap the butter in the vinaigrette for a good extra-virgin olive oil for a vegan version, you’ll lose some of the toasty depth but still end up with a solid dressing.
Storage and Make-Ahead Info
The farro and roasted squash can both be made up to a day ahead and stored separately in the fridge, which makes this an easy one to prep before a busy hosting day.
If you make the vinaigrette ahead, let it sit at room temperature for 10 to 15 minutes and re-whisk before using, since the small amount of butter firms up when chilled.
Once fully assembled and dressed, the salad keeps well in the fridge for a day or two, though the kale will continue to soften the longer it sits.
FAQ
Can I make this ahead of time? Yes. The farro, roasted squash, and dressing all hold up well made a day in advance. I’d wait to toss everything together and add the goat cheese until closer to serving.
Can I use a different grain instead of farro? Definitely. Quinoa, wild rice, or brown rice all work, just adjust the cook time to whatever grain you choose.
Is this served warm or cold? Either works, but I like it best at room temperature or just slightly chilled. If it’s been in the fridge, give it a few minutes to come back to room temperature before serving so the dressing loosens back up.
How do I turn this into a full meal? Add shredded rotisserie chicken, grilled chicken thighs, or pan-seared salmon and it goes from side dish to dinner without any other changes.
Pairing and Serving Ideas
This is one of the sides I reach for most during Thanksgiving hosting, since it sits right alongside roasted turkey without disappearing next to it.
If you’re building out a full holiday spread, it pairs well with something like the Crispy Oregano Roasted Potatoes with Whipped Feta Cream & Herbed Chili Oil for a table that leans hearty without feeling heavy.
For a more casual entertaining setup, set it out next to a couple of dips from my 10 Easy Dips for Effortless Entertaining roundup, so guests have something warm, something creamy, and this bright, textured salad to round it all out.
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Kale Farro Salad with Brown Butter Maple Vinaigrette
Ingredients
Method
- Preheat oven to 400°F. Toss diced squash with 1 tablespoon olive oil, salt, and pepper.
- Roast squash on a sheet pan for 25 to 30 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
- Rinse farro and simmer in water or broth for 20 to 25 minutes, until tender but chewy. Drain excess liquid and cool to room temperature.
- Add chopped kale to a large bowl with 1 tablespoon olive oil and a pinch of salt. Massage with hands until softened and darkened.
- Toast pepitas in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant.
- Dice apple and toss immediately with lemon juice or apple cider vinegar to prevent browning.
- Melt butter in a small saucepan over medium heat. Cook, swirling occasionally, until golden-brown and nutty, about 3 to 4 minutes. Remove from heat and cool slightly.
- Whisk brown butter with apple cider vinegar, maple syrup, and Dijon mustard. Whisk in olive oil until emulsified. Season with salt and pepper.
- Combine massaged kale, cooled farro, roasted squash, diced apple, dried cranberries, and toasted pepitas in a large bowl. Pour vinaigrette over and toss well.
- Top with crumbled goat cheese and a crack of black pepper. Serve at room temperature or slightly chilled.
Notes
- Farro and roasted squash can be made a day ahead and stored separately in the fridge.
- If making the dressing ahead, let it sit at room temperature for 10 to 15 minutes and re-whisk before serving.
- For a heartier version, add shredded rotisserie chicken.
