Baked Veggie & Farro Salad with Creamy Whipped Feta can be served warm or cold, is hearty, creamy and crispy and can be customized to use seasonal vegetables. Is it your salad dream come true? Yes, it is! The components of this baked salad come together without a lot of tending. Roast the veggies while the farro is simmering, then toss the feta ingredients in the blender at the last minute. The sweetness of the caramelized butternut squash tastes amazing with the hearty farro and the creamy tang of the whipped feta. Top with crispy hot honey quinoa for a spicy crunch! Serve it cold in the summer and warm in the winter, it's never a bad time to make this Baked Veggie & Farro Salad!
Cook the farro according to the package directions, using 1 3/4 cups broth instead of water. Remove from the heat and let cool.
While the farro is cooking, heat the oven to 425°F. Place the butternut squash, red onion and garlic into a large bowl. Add 1 tablespoon oil and the oregano and toss to coat. Season with salt and pepper. Arrange the squash mixture on a large, rimmed baking sheet.
Roast for 30 minutes. While the potato mixture is roasting, mix the kale and remaining 1 tablespoon oil in a large bowl (massage the oil onto the kale leaves until coated). Season with salt and pepper.
Remove the baking sheet from the oven and push the squash mixture to one side. Place the kale on the other side. Pour 1 cup broth over the squash mixture and kale.
Roast for another 20 minutes or until the vegetables are tender. Let cool on the baking sheet on a wire rack.
Place the feta, remaining 1/4 cup broth and the lemon juice into a blender. Cover and blend until the mixture is smooth.
Serve the farro and salad warm, at room temperature or chilled. Serve the farro with the salad and the whipped feta.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.