Sesame Farro Salad with Delicata Squash and Sesame Miso Dressing Recipe:
6 – 8 servings
Ingredients
4CupsKale - – chopped into small pieces
2Carrots - matchsticks or shredded
3/4CupRed Cabbage - minced
1/2CupPacked Basil - torn or roughly chopped
3CupsFarro - cooked - recipe below
1Small Delicata Squash - roasted - recipe below
Garnish
Sesame seed/nut mix - recipe below
Chives - about 1/2 cup - thinly sliced
Dressing - you will have extra dressing
1/2CupToasted Sesame Oil
1/4CupGrapeseed Oil or more sesame oil
1/4CupWhite Miso
1/3CupBrown Rice Vinegar
2TablespoonsLemon Juice - fresh squeezed
1Tablespoon+ 1 Teaspoon Mirin
1TablespoonTamari
1/4CupShallots - minced
1CloveGarlic - minced
1TeaspoonFresh Ginger - microplane
1/2TeaspoonSea Salt - or to taste
Sesame seed/nut mix
3/4CupSliced Almonds
3TablespoonWhite Sesame Seeds
3TablespoonBlack Sesame Seeds
1TablespoonTamari
1TablespoonSesame Oil
Farro
1 1/2CupsDried Farro
6CupsFiltered Water
1Vegetable Bouillon Cube - unsalted
1TeaspoonSea Salt
Delicata Squash
2TeaspoonsSoy Sauce
1Small Delicata Squash
1TablespoonSesame Oil
Instructions
Dressing
In a medium bowl, whisk the oil and miso together then add everything and mix well! Set aside.
Sesame seed/nut mix
Preheat to 350 Degrees
Mix everything together and spread out on a parchment-lined baking sheet.
Bake for 8 minutes.
Remove from oven and let cool. While the topping is cooking, prepare the veggies.
Veggies
Prep all the veggies, cover and set aside in a large bowl.
Squash
Preheat the oven to 400 degrees
In a large bowl, toss the squash with the sesame oil, garlic and salt.
Spread the squash in a single layer on a parchment-lined baking sheet and put on the middle rack.
Roast for 20 to 25 minutes or until golden.
Farro
In a medium saucepan, add the farro, water, bouillon and salt.
Bring to a boil, then reduce heat to a medium heat and cook, uncovered, until tender. About 30 to 35 minutes, check at 25 minutes. It should be a little chewy but not hard or mushy.
Drain excess water and add to a large bowl.
Assemble
Mix the farro into the veggies and top with the squash.
Serve the dressing on the side along with some chives.
Recipe Notes
If you want to serve this as a warm salad you will want to prepare the dressing, nuts and veggies before cooking the farro and squash. This will ensure that the salad remains warm. You can add the dressing to individual salads.