Maple-Roasted Butternut Harvest Salad
Roasting butternut squash at 425°F until the maple glaze lacquers and the edges brown is the trick that makes this salad taste like a main rather than a side — high heat drives off the squash's water so its sugars concentrate and caramelize instead of steam. Farro cooked in a measured ratio (one part grain to two and a half parts water) stays chewy and separate, never mushy, which is exactly why it's the right base for a make-ahead salad. Massaged lacinato kale is the other reason this holds: its sturdy leaves soften and sweeten in the vinaigrette but never wilt, so you can dress the whole thing a day ahead. Serve it as a packed lunch or a Thanksgiving side — or next to Butternut Squash Risotto for a heartier spread.
Lunch · Vegetarian, Make-Ahead, Fall • 50 min
Ingredients
- For the maple-roasted squash:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into ¾-inch cubes (about 5 cups)
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper (optional)
- For the farro and kale:
- 1 cup semi-pearled farro, rinsed
- 2½ cups water or low-sodium vegetable broth
- ½ teaspoon kosher salt
- 1 bunch lacinato (Tuscan) kale (about 8 ounces), stems removed and leaves thinly sliced
- For the maple-Dijon vinaigrette:
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1½ tablespoons Dijon mustard
- 1 small clove garlic, grated or minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- For finishing:
- ½ cup toasted pecans, roughly chopped
- ⅓ cup dried cranberries
- ½ small red onion, very thinly sliced
- 2 ounces crumbled goat cheese or feta (optional)
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Steps
- Roast the squash: Preheat the oven to 425°F with a rack in the center. Line a 13×18-inch rimmed baking sheet with parchment paper. In a large bowl, toss the squash cubes with the olive oil, maple syrup, salt, black pepper, and cayenne (if using) until every piece is coated. Spread in a single layer — leave space between the cubes so they roast instead of steam — and roast for 25 to 30 minutes, flipping once halfway through, until deeply browned at the edges and fork-tender. Set aside to cool slightly.
- Cook the farro: While the squash roasts, combine the rinsed farro, water (or broth), and ½ teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer until the grains are tender but still pleasantly chewy, 25 to 30 minutes. If any liquid remains, drain it off. Fluff with a fork and let cool to room temperature.
- Massage the kale: Place the sliced kale in a very large bowl. Drizzle with 1 tablespoon of the vinaigrette (or a teaspoon of olive oil plus a pinch of salt) and massage with your hands for 1 to 2 minutes, until the leaves turn glossy, dark green, and noticeably reduced in volume — they should feel silky, not tough.
- Make the vinaigrette: In a small bowl or jar, whisk together the apple cider vinegar, maple syrup, Dijon, garlic, salt, and black pepper. Slowly whisk in the olive oil until the dressing is emulsified and creamy.
- Assemble the salad: Add the cooled farro, roasted squash, pecans, cranberries, and red onion to the bowl of massaged kale. Pour the remaining vinaigrette over the top and toss until everything is evenly coated and glistening.
- Finish and serve: Crumble the goat cheese or feta over the top, if using, and give it one gentle toss. Taste and adjust with salt, pepper, or an extra squeeze of vinegar. Serve at room temperature or chilled — the flavors deepen as it sits.
Tips & Variations
Make Ahead
This salad is built to be made ahead. Roast the squash and cook the farro up to 3 days ahead and refrigerate separately. Massaged kale can be prepared (and even dressed) up to a day ahead — unlike spinach or mesclun, its sturdy leaves won't wilt, and it actually sweetens as it sits in the vinaigrette. Assemble and dress the full salad up to 1 day before serving; hold back the pecans and add them just before serving so they keep their crunch.
Storage
Refrigerate in an airtight container for up to 4 days — the kale stays sturdy and the farro keeps its bite, so this won't turn soggy the way leafy green salads do. Eat it cold or at room temperature straight from the fridge, or gently warm the squash and farro portion in the microwave before tossing. Not recommended for freezing (the squash goes watery on thawing).
Substitutions
For a gluten-free salad, swap the farro for quinoa (1 cup quinoa to 1¾ cups liquid, simmered about 15 minutes) or cooked brown rice. Wheat berries or pearled barley work in place of farro — add 10 to 15 minutes of cook time. Swap the butternut for delicata (leave it unpeeled and slice into half-moons) or kabocha. Use shredded Brussels sprouts instead of kale for another hearty, no-wilt green. Maple syrup can become honey, and the pecans can become walnuts, pepitas, or hazelnuts. Replace the dried cranberries with diced apple or golden raisins. To make it vegan, simply skip the cheese — the salad is plenty rich without it. Add a cup of chickpeas for extra plant protein.
Nutrition
Per serving: About 1¾ cups
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
