Roasted Butternut Squash and Faro Salad with Maple-Cider Vinaigrette

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author A Bachelor & His Grill


  • 1 butternut squash peeled and petite diced
  • Olive oil
  • 2 tablespoon brown sugar
  • 1 teaspoon granulated garlic powder
  • Kosher salt and fresh ground peppercorn to taste
  • 1 cup uncooked faro prepared in 2 cups boiling water
  • 1/2 cup dried cranberries plus fresh cranberries to garnish
  • 1 crisp red apple petite diced
  • 1/2 cup feta cheese crumbled
  • 1/2 cup salted dry roasted pecans roughly chopped
  • 2 green onions finely chopped
  • 2 cups green Japanese kale leaves removed from stems, finely chopped and packed
  • 2 cup purple Japanese kale leave removed from stems, finely chopped, and packed
  • Maple-Cider Vinaigrette:
  • 1/3 cup cider vinegar
  • 1/4 cup pure maple syrup
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 2/3 cup olive oil
  • Kosher salt and fresh ground peppercorn to taste


  • Preheat oven to 400F and line a rimmed baking sheet with tin foil. Season squash in subsequent four ingredients, then roast in oven for 20-25 minutes, until exterior is just golden brown and interior is fork tender. Remove from oven and set aside to cool.
  • Meanwhile, prepare faro per package instructions, to al dente. Drain liquid and set aside to cool.
  • In a small mixing bowl, emulsify all vinaigrette ingredients with an immersion blender. Set aside.
  • Toss together all salad ingredients and fold in vinaigrette until well combined. Serve.