As the days shorten, mornings become crisper, and we break out longer sleeves, this salad is a great transition dish.  It's packed with fall produce and flavors, but is served cold or at room temperature, bridging the gap between the light, less cooked meals of summer and the hearty greens and squashes of fall. 

The salad needs to be made ahead in order for the kale to soften just a bit and for the flavors to blend together.  It also makes a lot, so this salad will last a good 4 meals, if not more.

Butternut Squash, Farro, and Kale Salad

serves 4-6

1 medium butternut squash

1/2 bunch kale

1/2 cup farro

1/2 onion, finely diced

1/4 cup feta cheese

1/2 cup roasted pumpkin seeds

1/4 cup olive oil

1 Tb white wine vinegar

Salt and pepper

Roast your squash:  preheat oven to 375.  Line a baking sheet with aluminum foil.  Peel and halve your butternut squash lengthwise and scoop out seeds.  Cut into bite size (about 3/4") cubes and place on baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper, and toss to distribute the oil and seasonings.  Bake in your oven for 30-40 minutes, tossing them about halfway through.  Remove from oven and let cool.  This step can be done a day or two ahead of time.  If you do that, refrigerate the squash.

Pickle your onions: place your finely diced onion into the bottom of a large bowl and pour over the vinegar and 1 Tb water.  Allow it to sit while you prep the rest of the salad ingredients.  Prep the kale by tearing the leaves from the thick stem, washing the leaves, drying them using a salad spinner or towel, and then roughly chopping them.  

Assemble the salad:  into the bowl in which you have the onion, add the kale, butternut squash, feta, and pumpkin seeds.  Pour over about 2-3 Tb olive oil and stir everything to incorporate.  Allow to sit in fridge at least an hour before serving, and the longer it sits, the better it gets.  

Notes