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Roasted Squash and Farro Salad with Avocado Dressing
Roasted Squash and Farro Salad with Avocado Dressing Photo: Liz Andrew/Styling: Erin McDowell

If you want a side dish that isn’t too overwhelming but packs a lot of punch, look no further. This hearty salad marries together the flavors of squash, kale, apples, radishes and farro. We know, it sounds amazing. Just wait until you top it off with the homemade avocado dressing!

Makes 4 servings


1 medium Delicata squash

Extra-virgin olive oil 

Kosher salt and freshly ground black pepper

1 bunch Lacinato kale, de-stemmed and chopped into bite-sized pieces

4 radishes, thinly sliced 

1 apple, thinly sliced or cubed

2 cups cooked farro


1 avocado, chopped 

1 scallion, chopped

3 tablespoons extra-virgin olive oil 

2 tablespoons tarragon leaves, chopped

2 tablespoons white wine vinegar 

Kosher salt and black pepper

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.

2. Halve the squash lengthwise and scoop out the seeds. Cut crosswise into ¼-inch-thick slices. Transfer to the baking sheet, drizzle with the olive oil, season with salt and pepper and toss to coat. Roast until soft and golden brown, 20 to 25 minutes.

3. Add the avocado, scallion, olive oil, tarragon and white wine vinegar to the blender and process until smooth. Season with salt and pepper.

4. Toss together the kale, radishes and apple. Serve topped with the farro and roasted squash; drizzle with the avocado dressing.

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