Step 1

ROAST: Start by getting the butternut squash roasted. Placed the cubed squash and diced onions on a sheet pan. Toss in about 2-3 tablespoons of olive oil and season generously with salt and pepper. Roast in a 425 degree oven for 45 minutes. Stirring half way through. The squash should be nicely browned.

Step 2

COOK: While the squash is roasting, cook your farro. I use Trader Joe's 10 minute farro. One package is about 1 1/2 cups dry. I combined that with 2 cups of water, season with salt and a drizzle of olive oil. Bring to a boil then lower the heat and cover, cook on low for 20-25 minutes until all the water is absorbed and the farro is soft and chewy. OR follow the instructions on the package.

Step 3

SAUTEÉ: Next let's cook the kale. Heat a large pan over medium heat. Add two tablespoons of olive oil. Cook the garlic for about a minute until fragrant. Add the chopped kale and season with salt and pepper. Add 1/4 cup of water and continue to cook the kale until tender and wilted.

Step 4

MIX: Next, the shallot dressing... in a small bowl or measuring cup combine the minced shallot, red wine vinegar, honey, 3 tablespoons of olive oil and 1/2 teaspoon of salt. Let that hang out while the rest of the ingredients finish cooking.

Step 5

COMBINE: Then we put it all together. In a large bowl combine the cooked farro, roasted butternut squash and onions, sautéed kale, 1/2 cup slivered toasted almonds and the shallot dressing. Mix until everything is well combined.

Step 6

TOP & SERVE: Top with crumble of goat cheese and extra slivered almonds and enjoy!