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4 servings


3 cups butternut squash (about 2 small), peeled, de-seeded & small dice

1 tablespoon olive oil

1 tablespoon fresh herb mix of rosemary, thyme, & sage, chopped

1 dry cup farro, cook accordingly to directions on package

3 tablespoons hemp seeds

3/4 cup pumpkin seeds, toasted

1/2 cup dried cranberries, optional

3/4 cup packed baby kale, chopped

To Taste salt & pepper


1 tablespoons 2 teaspoons apple cider vinegar

2 tablespoons pure maple syrup

1/2 cup olive oil

To taste salt & pepper



  1. Preheat oven to 425 degrees
  2. Peel, deseed butternut squash & small dice. Place in medium mixing bowl. Toss with 1 tablespoon olive oil, fresh herb mix, salt & pepper. Lay in single layer on baking sheet. Roast for about 15-20 minutes or until tender. Let cool completely.
  3. Cook farro according to directions on package. Let cool completely.
  4. To make dressing-Add apple cider vinegar, maple syrup, pinch of salt & pepper in a mason jar (or air tight jar). Shake until blended. Then add oil and shake until completely blended. 
  5. Once farro is cooled, fluff with fork, add to medium mixing bowl, mix in hemp seeds, pumpkin seeds, dried cranberries, baby kale, season with salt & pepper.
  6. At time of serving tossed with dressing.


  • Sweet potatoes would make a great substitute for butternut squash.
  • You don’t need a lot of dressing for this recipe. The flavors in the salad alone really stand out. I would make about 1/2 cup worth.