Autumn Kale Salad with Roasted Squash

This Autumn Kale Salad with Roasted Squash is the perfect lunch or side dish to a family meal. It’s easy to make and filled with tons of delicious and nutritious ingredients!

This Autumn Kale Bowl is filled with tons of delicious ingredients. It’s nourishing, energizing and incredibly tasty.

It uses seasonal ingredients to the fullest!

My favorite part is the chunks of roasted butternut squash. The caramelization is absolutely delicious and borderline addicting.

Another great part about this recipe is that it can be customized with your preferred ingredients.

This recipe features farro, adding not only a delicious flavor but is a plant-based protein to make this recipe vegan-friendly.

However, you can add any meat or protein of choice to this salad.

Main Ingredients

• Farro
• Pistachios
• Brussel Sprouts
• Kale
• Raw Green Beans
• Butternut Squash
• Dried Cranberries
• Honey Mustard Dressing

Substitutions

• Instead of nuts, add seeds to still have a great crunch factor
• The dried cranberries can be swapped out for dried cherries or really any dried fruit
• Sweet potato would be a great alternative to the butternut squash (or any root vegetable!)
• Next, the kale can be swapped for your favorite greens such as spinach, arugula or swiss chard.
• Don’t like green beans? Raw or grilled asparagus would be a great swap to keep it light, refreshing and have a crunch
• Protein: You can add any protein you’d like! Chicken would be delicious on this bowl, however, you could add turkey, steak or a vegan protein like tofu.

How to Make this Grain Bowl Recipe

1. First, preheat the oven to 425 degrees F
2. Next, cook the farro according to the package instructions
3. Peel and cube the butternut squash (if not pre-prepared from the store)
4. Prep the brussel sprouts by halving them
5. Line two baking trays with aluminum foil and drizzle with olive oil (or use nonstick spray)
6. Add the butternut squash in one tray, spreading out in a flat layer
7. Bake the squash in the oven for about 40-50 minutes, flipping each piece halfway through
8. Spray the tops of the squash pieces with nonstick spray or drizzle in olive oil
9. Add the brussel sprouts to the other tray, drizzle with olive oil and season with salt
10. Bake the brussel sprouts in the oven for 30-40 minutes, moving around halfway through to ensure all pieces get crispy
11. While the vegetables are cooking, cut the fresh green beans and gather other ingredients if you haven’t done so already
12. In a large bowl, add the kale and dressing. Mix the kale until it’s fully coated in the dressing and has a softer texture
13. When ready, remove the vegetables from the oven and let cool. The brussel sprouts should be crisp and squash caramelized but not burnt.
14. Once the farro is cooked, it’s time to assemble the Autumn Kale Salad
15. Start by combining the kale with the farro
16. Add in the remaining ingredients one at a time
17. Toss the Harvest Bowl ingredients together until fully combined and distributed evenly
18. Serve and enjoy!

Frequently Asked Questions

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