maple glazed butternut and kale salad

4.34 from 3 votes
Prep Time: 20 minutes
Cook Time: 33 minutes
Total Time: 50 minutes
Servings: 6



  • 2 cups cubed butternut squash, cut into ½-inch cubes
  • 2 tablespoons olive oil, divided
  • 2 tablespoons maple syrup, divided
  • 1 teaspoon ground cinnamon, divided
  • kosher salt and cracked black pepper
  • ½ cup toasted raw pepitas (no shell pumpkin seeds) toasted
  • 2 cups farro
  • 4 cups chopped kale, stems removed
  • 2 cups shredded Brussels sprouts
  • 2 cups Honeycrisp apples, diced
  • 1 cup pomegranate seeds
  • 1 cup crumbled goat cheese


  • ¼ cup apple cider vinegar
  • 1 small shallot, minced
  • 1 tablespoon Dijon mustard
  • 2 teaspoons maple syrup
  • 1 tablespoon fresh thyme leaves
  • cup olive oil
  • kosher salt and cracked black pepper


  • Preheat oven to 425°F. On a parchment lined sheet pan, toss together 2 cups cubed squash, 1 tablespoon oil, 1 tablespoon maple syrup, ½ teaspoon cinnamon, and a pinch salt and pepper. Transfer to the oven and roast for 25-30 minutes, flipping halfway through, until the squash is tender.
  • On a separate parchment lined sheet pan, add ½ cup pepitas, 1 tablespoon oil, 1 tablespoon maple syrup, ½ teaspoon cinnamon, and a pinch salt. Arrange in a single layer. Transfer to the lowest rack in the oven and bake for 8-10 minutes or until the pepitas are toasted, watch closely.
  • Cook 2 cups farro according to package directions. Note: I like to swap the water for chicken broth when I cook grains.
  • Meanwhile, in a large serving bowl, combine 4 cups shredded kale, 2 cups shredded Brussels sprouts, scant 2 cups diced apples and scant 1 cup pomegranate seeds tossing to combine. Reserve a handful of apples and pomegranate seeds to garnish the top of the salad.
  • To make the vinaigrette: Combine in a jar with a lid, ¼ cup apple cider vinegar, 1 minced shallot, 1 tablespoon Dijon, 2 teaspoon maple syrup, 1 tablespoon thyme leaves, ⅓ cup oil and a big pinch salt and pepper; shake. Taste and adjust as needed with additional salt and pepper.
  • Pour vinaigrette over salad, just before serving, tossing to combine. Add the cooked farro, roasted butternut squash (gently tossing) and top the salad with the ½ cup toasted pepitas, reserved apples, reserved pomegranate seeds, and 1 cup goat cheese.


  • Serve with a slice of good, crusty bread and a sliced rotisserie chicken to complete this meal.


  • Protein: Add crisped prosciutto to the top of the salad by cooking 4 slices prosciutto in a 400°F oven for 9-12 minutes. Cool slightly then break up into pieces.
  • Vegetarian: Cook farro in vegetable stock or water.
  • Gluten-Free: Swap farro for wild rice or quinoa.
  • Apples: Swap apples for fresh figs when they’re in season.


  • Cook farro and make dressing up to 5 days in advance; store in separate airtight containers in the fridge.


Calories: 21kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 2mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4961IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 0.3mg