Butternut Squash Kale Salad

Roasted Butternut Squash Kale Salad with Farro and Goat Cheese

Make this Roasted Butternut Squash Kale Salad with Farro and Goat Cheese for a healthy, delicious dinner that’s made with whole grains and tons of veggies! This yummy kale salad is nutrient-packed and vegetarian and one of the best high protein vegetarian meals out there!

Prep: 15 minutesCook: 35 minutesTotal: 50 minutes
Fat 18 Carbs 64 Protein 16
Yield 6 1x


Butternut Squash + Garbanzo Beans

  • 1 large butternut squash, peeled and chopped into bite-sized pieces (~4 cups)
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 15oz. can garbanzo beans, strained and rinsed


  • 1 cup farro, rinsed
  • 2 cups broth or water


  • 3 tablespoons olive oil
  • 1/4 cup red onion, diced
  • 3 garlic cloves, peeled and minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt


  • 4 cups chopped kale, deboned
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1/2 cup dried cherries
  • 1/4 cup red onion, diced
  • 1/4 cup pepitas
  • 1/2 cup goat cheese crumbles


Squash + Garbanzo Beans

  1. Preheat the oven to 375ºF. Peel and chop your butternut squash using THIS tutorial.
  2. Then, place chopped squash on a baking sheet and drizzle with olive oil and season with salt and pepper. Toss. Place in the oven and bake at 375ºF for 20 minutes.
  3. Remove from oven and add garbanzo beans to the pan. Toss to make sure garbanzo beans are coated with olive oil and spices.
  4. Place back in the oven at 375ºF and bake for an additional 20 minutes. Once cooked, remove from oven and set aside.


  1. While squash and beans are baking, bring broth to a boil over high heat and then add farro to the broth.
  2. Lower heat to low and cover. Let farro simmer for 20-30 minutes or until farro has expanded and become al dente.
  3. Remove from heat, fluff with a fork, and set aside.


  1. Heat a medium skillet over medium/high heat. Add olive oil.
  2. When olive oil is fragrant add onion and garlic. Let saute in olive oil for 1-2 minutes.
  3. Turn heat to low heat and let olive oil, garlic, and onion simmer for 10-15 minutes. Then remove from heat and let cool.
  4. Add all ingredients for the dressing into a mason jar, close tightly, and shake until all ingredients are combined.


  1. Add chopped kale to a large mixing bowl and drizzle with olive oil and season with salt. Massage kale with your hands for 2-4 minutes to break down the kale until it becomes tender.
  2. Prepare salad by adding the rest of the salad ingredients to the kale along with the butternut squash mixture and farro.
  3. Top with salad dressing, toss, and enjoy!

Nutrition Facts

Serving Size: 1/6 Calories: 468 Sugar: 16 Fat: 18 Carbohydrates: 64 Fiber: 11 Protein: 16
Author: Lee HershCategory: DinnerMethod: OvenCuisine: American

Keywords: kale salad, roasted butternut squash

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