Step 1
Preheat the oven to 400F.

Step 2
In a large saucepan combine 1 cup of farro with 3 cups of water. Bring to a boil. Reduce heat to medium-low and cook until the liquid is absorbed and the farro is tender. About 30-35 minutes. Drain off any excess liquid if the farro is tender and not all the liquid has cooked off.

Step 3
Place the sliced squash no a rimmed baking sheet and toss with a little olive oil. Roast in the preheated oven until tender and lightly golden. About 25 minutes. Toss halfway through cooking.

Step 4
In a large bowl toss the kale with a little olive oil. Use your hands to lightly massage the leaves until they become tender and bright green.

Step 5
In a small dry skillet toast the walnuts over medium heat until golden brown and fragrant, about 5-7 minutes. Shake the pan often to avoid burning the nuts.

Step 6
Prepare the dressing by combining all the ingredients in a food processor or blender and blending until smooth and creamy. Taste for seasonings and adjust as needed.

Step 7
Add the cooked farro to the bowl with the massaged kale. Toss well and then add the squash, walnuts, blue cheese crumbles and cranberries. Divide between bowls and drizzle with the dressing.

Notes

*Use this recipe as a guide

*Adjust measurements and ingredients as necessary

*Save extra dressing in the fridge for up to 1 week

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.