Kale Butternut Squash Farro Salad

Butternut Squash and Kale Farro Bowls

Guyzzzz my world has been rocked, my eyes happened been opened to the fabulous world of farro. I eat a ton of rice and a ton of quinoa, and every once and while I feel like changing up my grain game.

This Kale Butternut Squash Farro Salad is the perfect zesty yet nutty fall comfort food. The lemon in this recipe balances out the natural bitterness of the kale while the farro and butternut squash come together to add a sweet nutty flavor.  And if you are questioning using grapeseed oil – DON’T, it should honestly be in every kitchen. The flavor is amazing. grapeseed oil has a clean, light taste that holds flavor quite well. Because of its neutral taste, it is often used as a base in salad dressings. Pass me a fork already!

The best part – this salad is wonderful leftover a couple days later. I am all about having homemade leftovers lately!

Butternut Squash and Kale Farro BowlsButternut Squash and Kale Farro Bowls

So what is farro you might be asking (because a year ago I was asking the same question!).  Farro is a type of hulled wheat, that is typically used in salads, soups, and side dishes.

I am sad to say that farro is not gluten-free, but it is considerably lower in gluten than wheat, and partly because it has not been bred over thousands of years for maximum yield and other qualities, it is more easily digestible by the human body than most other forms of wheat.

While it might be better than regular pasta on my gluten-hating intestines, I will be sticking to quinoa for the most part; however, farro is so tasty that I know I won’t be able to stop myself from cooking with it every now and then.

In terms of portion sizes, farro doesn’t expand as much as rice or barley. So I tend to make a bit more than I would other grains. Where I would have started with 1 cup of uncooked rice or barley, I’ll use 1 and 1/2 cups of uncooked farro.

Butternut Squash and Kale Farro Bowls

If you have never peeled and cut butternut squash before,  there are great instructions here!

5.0 from 3 reviews
Farro Bowls
Prep time
Cook time
Total time
Serves: 4
  • 1 medium butternut squash
  • bunch of kale, 4-5 cups chopped kale
  • 2 cups uncooked farro
  • ½ cup diced shallot
  • 1 tablespoon grapeseed oil
  • juice of 1 lemon
  1. Preheat oven to 400 degrees and position a rack in the center of the oven.
  2. Peal and cut butternut squash into cubes.
  3. Toss butternut squash cubes in 1.5 tablespoons olive oil, teaspoon sea salt and ½ teaspoon pepper. Roast for 15-20 minutes, turning once. You don’t want it to get mushy, just tender.
  4. In a rice cooker, cook 2 cups farro with 5 cups water, stock or a combination of both. I also like to add a little olive oil. Cook the farro on the brown rice setting.
  5. Heat 1 tablespoon grapeseed oil in pan over medium heat. When the oil is warm (starts to move in the pan or bubble), add shallots. Cook for two minutes.
  6. Add 4-5 cups of chopped kale into skillet with juice of 1 lemon. Once the kale starts to become soft, you will want to add in the farro and butternut squash.


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    Natalie @ A Fit Philosophy

    YUMMMMMM! THat looks delicious and nutritious!!!

    Marlynn @ UrbanBlissLife

    I LOVE farro! And I love how farro salads are everywhere now. They’re my favorite and so versatile! How much butternut squash do you use: a whole large one? Half or a whole small one? It’s not on the list of ingredients. Thanks!

      Hilary Hamilton

      Oh my goodness – thank you for telling me. Embarrassed I miss that! 1 medium butternut squash

    Chrissa - Physical Kitchness

    Anything described as zesty and nutty means I am IN! This looks really great. I need a Thanksgiving salad starter to bring to our get together. Thanks!


    This looks so good- your photos are great! I don’t use farro very often – I forget about it sometimes. I think I need to bring it back into my kitchen with this recipe!


    I love colorful salad!! Looks delicious!

    Christine | Vermilion Roots

    I’ve been experimenting with different grains and I quite like farro. Another new thing I really like is roasted winter squash in salads. This recipe is so inspiring.

    Danielle Greco

    I just pinned this! It looks so yummy!! This would even be delicious on Thanksgiving!! To mix things up!

    Danielle Greco

    Lori Hill-Smith

    I need to try this. It seems like I eat the same 4-5 veggies all the time. Something different would be nice for a change!

      Hilary Hamilton

      I totally do the same things. That’s why I love the changing seasons, always different produce!


    OMG! This sounds amazing.

    Whitney Shortt

    This looks so good! happy to have your blog!


    This is gorgeous! Like the salad and your photography! And so simple! Awesome recipe, Hilary!


    Yum, I am a huge fan of farro, especially in salads! This one sounds delicious – and very seasonal 🙂


    This is so beautiful! Pinning to try this recipe later on!


    I’ve actually never tried farro before, but Im on a new grain kick! And I’m all about butternut squash right now – though that stuff is a pain in my rear to cut! I would rather do burpees than slice that thing. This recipe sounds so so good though. Pinning it to try for sure! 🙂


    Everything about this recipe looks absolutely delicious! I don’t use butternut squash enough, and I love squash so much. I just started using Freekah, a grain filled with fiber. Have you heard of it? I don’t use Farro much, but I am going to try after seeing this yummy recipe. Thanks!

      Hilary Hamilton

      I haven’t heard of Freekah! But I will look it up! Thanks for the suggestion! <3


    In the ingredients you list 1/2 cup of diced shallots twice. Was that an error? How much shallots total? Thanks. I want to make this as a side for Easter.

      Hilary Hamilton

      Yes, I use 1/2 a cup of shallots. But, you can use less if you don’t love shallots. Please tell me what you think of the recipe!


        Would you care to remove the second line of shallots in the recipe ingredients above to reflect your clarification that it’s 1/2 cup shallots total. I’m excited to try this tonight!


    This is a DELICIOUS recipe! I had it on the side of pork and it paired really well. I will definitely make this again…plus it’s really easy!

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