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Sesame Farro Salad with Delicata Squash and Sesame Miso Dressing Recipe:

6 – 8 servings

Ingredients

  • 4 Cups Kale - – chopped into small pieces
  • 2 Carrots - matchsticks or shredded
  • 3/4 Cup Red Cabbage - minced
  • 1/2 Cup Packed Basil - torn or roughly chopped
  • 3 Cups Farro - cooked - recipe below
  • 1 Small 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
  • 1/2 Cup Toasted Sesame Oil
  • 1/4 Cup Grapeseed Oil or more sesame oil
  • 1/4 Cup White Miso
  • 1/3 Cup Brown Rice Vinegar
  • 2 Tablespoons Lemon Juice - fresh squeezed
  • 1 Tablespoon + 1 Teaspoon Mirin
  • 1 Tablespoon Tamari
  • 1/4 Cup Shallots - minced
  • 1 Clove Garlic - minced
  • 1 Teaspoon Fresh Ginger - microplane
  • 1/2 Teaspoon Sea Salt - or to taste

Sesame seed/nut mix

  • 3/4 Cup Sliced Almonds
  • 3 Tablespoon White Sesame Seeds
  • 3 Tablespoon Black Sesame Seeds
  • 1 Tablespoon Tamari
  • 1 Tablespoon Sesame Oil

Farro

  • 1 1/2 Cups Dried Farro
  • 6 Cups Filtered Water
  • 1 Vegetable Bouillon Cube - unsalted
  • 1 Teaspoon Sea Salt

Delicata Squash

  • 2 Teaspoons Soy Sauce
  • 1 Small Delicata Squash
  • 1 Tablespoon Sesame Oil

Instructions

Dressing

  1. In a medium bowl, whisk the oil and miso together then add everything and mix well! Set aside.

Sesame seed/nut mix

  1. Preheat to 350 Degrees
  2. Mix everything together and spread out on a parchment-lined baking sheet.
  3. Bake for 8 minutes.
  4. Remove from oven and let cool. While the topping is cooking, prepare the veggies.

Veggies

  1. Prep all the veggies, cover and set aside in a large bowl.

Squash

  1. Preheat the oven to 400 degrees
  2. In a large bowl, toss the squash with the sesame oil, garlic and salt.
  3. Spread the squash in a single layer on a parchment-lined baking sheet and put on the middle rack.
  4. Roast for 20 to 25 minutes or until golden.

Farro

  1. In a medium saucepan, add the farro, water, bouillon and salt.
  2. 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.
  3. Drain excess water and add to a large bowl.

Assemble

  1. Mix the farro into the veggies and top with the squash.
  2. 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.