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Roasted Beets & Red Kuri Salad with Kale & Farro


4 1/2 cups vegetable broth
1 1/2 cups uncooked farro
2 medium red beets, washed, ends trimmed, halved
1 medium red kuri, cut in half and seeded
4 tablespoons olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons white wine vinegar
2 teaspoons honey or agave syrup
4 green onions, thinly sliced
1 bunch kale, destemmed and leaves thinly sliced
1/2 cup chopped pecans, toasted


  1. Heat oven to 450°F. Line a baking sheet with parchment paper, set aside.
  2. In a 3-quart saucepan bring broth to a boil. Stir in uncooked farro, reduce heat to low, cover and simmer 25 to 35 minutes or until tender; drain and rinse. Spread out on a rimmed baking sheet and let cool.
  3. Meanwhile, wrap the beets in foil; set aside. Cut the squash halves into 1-inch wedges.
  4. In a large bowl, toss squash, 2 tablespoons of the olive oil, salt and pepper. Place in a single layer on the prepared baking sheet. Bake squash and beets 25 to 30 minutes or until fork tender. Remove from the oven and cool slightly, about 15 minutes. When cool enough to handle, remove the skin from the beets and cut into 1/2-inch pieces.
  5. In a small bowl, whisk together vinegar, honey, and remaining 2 tablespoons olive oil until blended. Season with salt and pepper.
  6. In a large serving bowl, toss the dressing with the farro, squash, beets and green onions. To serve, spoon grains and squash mixture over kale and garnish with pecans.