Butternut Squash Kale And Farro Salad Recipes

BUTTERNUT SQUASH, FARRO, AND KALE

Butternut Squash, Farro, and Kale image

Super fast and surprisingly good. Add goat cheese if desired.

Provided by msbalboa

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package steam-in-bag, frozen butternut squash cubes (such as Archer Farms®)
1 (8.8 ounce) package cook-in-bag, quick-cooking farro
olive oil, or to taste
1 clove garlic, or to taste, crushed
1 bunch kale, roughly chopped
1 ½ skinless, boneless chicken breast halves
1 ½ cups cream of chicken soup
¼ cup golden raisins, or to taste
¼ cup pine nuts, or to taste
salt to taste

Steps:

Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 398.9 calories, Carbohydrate 56.8 g, Cholesterol 22.1 mg, Fat 12.7 g, Fiber 6.1 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 492.4 mg, Sugar 6.3 g

BUTTERNUT SQUASH AND FARRO SALAD

Butternut Squash and Farro Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 small butternut squash, peeled and medium diced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 1/2 cups dried farro
1 cup apple cider
2 fresh bay leaves
4 ounces extra-virgin olive oil
2 ounces sherry vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
Zest and juice of 1 orange
4 cups arugula
1/2 cup parsley leaves, roughly torn
1/4 cup whole toasted pistachios
Shaved Parmesan, for serving

Steps:

Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

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