Past Recipes
Kale and Farro Salad

Kale and Farro Salad with Roasted Beet, Butternut Squash, and Blue Cheese

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Recipe Details


Get ready to meet your new favorite kale salad... Our seasonal take on this popular Plated dish features nutty farro and kale tossed in a sweet-and-savory dressing of maple syrup, mustard, and apple cider vinegar. It’s topped with earthy roasted beets and butternut squash, and for the final flourish, there’s a crumbling of creamy blue cheese sprinkled over. 


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 780
  • Protein 20g
  • Total Carb 83g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • butternut squash
    8 ounces
    butternut squash
  • red beets
    8 ounces
    red beets
  • dinosaur kale
    8 ounces
    dinosaur kale
  • shallot
  • ground cayenne pepper
    1/8 teaspoon
    ground cayenne pepper
  • thyme
    1/8 ounce
  • apple cider vinegar
    2 tablespoons
    apple cider vinegar
  • Dijon mustard
    1 packet
    Dijon mustard
  • jar maple syrup
    jar maple syrup
  • farro
    1/2 cup
  • chopped pecans
    1/4 cup
    chopped pecans
  • blue cheese
    2 ounces
    blue cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Cut squash to ½-inch pieces, if needed. Peel beets and cut into ½-inch dice. Stack kale leaves, trim and discard stems, and thinly slice crosswise. Sprinkle ¼ teaspoon salt over kale and, using your hands, massage until beginning to soften and darken, 1-2 minutes. Peel shallot and mince enough to yield 2 tablespoons.

  2. Roast Squash and Beets

    Roast Squash and Beets

    On a baking sheet, toss squash with cayenne pepper (it's a little spicy—feel free to use less), 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired, then arrange in a single layer on 1 half of sheet. On other half, toss beets with whole thyme sprigs, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired, and arrange in a single layer. Roast until tender, 22-25 minutes. Set aside.

  3. Dress Kale

    Dress Kale

    While vegetables roast, in a large bowl, whisk together apple cider vinegar, Dijon mustard, minced shallot (raw shallot has a strong flavor, so only use as much as desired), 1 teaspoon maple syrup, ¼ teaspoon salt, and black pepper as desired. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Add kale to bowl, toss to coat, and set aside to marinate at room temperature until ready to serve.

  4. Cook Farro

    Cook Farro

    Season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes. Use this downtime to get a head start on dishes. Then, drain farro and return to pot, off heat. Set aside to release steam and cool, at least 5 minutes—you want it to be cool enough that it won't wilt the kale in the next step.

  5. Toss Salad

    Toss Salad

    Add pecans and cooled farro to bowl with kale and toss to coat. Remove and discard thyme from baking sheet with vegetables, then drizzle remaining maple syrup over beets and toss to coat.

  6. Plate Salad

    Plate Salad

    Divide kale and farro salad between serving plates. Top with roasted beets and butternut squash, scatter over blue cheese, and dig in!

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