BUTTERNUT SQUASH, KALE AND FARRO SALAD

Butternut Squash, Kale and Farro Salad image

Provided by Katie Lee Biegel

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

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4 cups pre-cut peeled and cut (1/2-inch chunks) fresh butternut squash
1 medium red onion, sliced
4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
1/2 cup golden raisins
2 tablespoons white wine vinegar
1 teaspoon grainy mustard
Pinch ground cayenne
2 1/2 cups cooked farro, cooled (from 1 cup uncooked farro, cooked according to package instructions)
1 shredded rotisserie chicken breast
3 ounces smoked Gouda, very finely diced
1/2 cup walnut halves, toasted and coarsely chopped
3 cups baby kale

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.
Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.
To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.