Sometimes cleaning out the contents of your fridge magically creates a perfect meal. Like this farro salad with roasted squash, red onions and kale, drizzled with yogurt sauce. I got the idea for the yogurt sauce from the current issue of Bon Appétit but tweaked a little based on what I had at home.
It’s the kind of meal you should plan a day in advance if possible as ideally you’ll need to soak the farro in cold water for 8 hours, unless you can find semi-pearled farro which cooks much faster and doesn’t need to be soaked ahead of time. Then, I chop up a butternut squash into 4-inch chunks, place on a parchment-lined baking sheet and drizzle with olive oil, salt and pepper.
These go into a 400-degree oven to roast for about 45 minutes. (It’s easier to roast large chunks with skin on as the cooked squash easily separates from the skin. To my mind, peeling and cubing is a pain in the patootie—what time you save in the oven you spend at the chopping block.)
While the squash was roasting, I boiled 2 cups of farro for about 15-18 minutes (it had been soaking for 8 hours). And in a skillet I sautéed a thinly sliced red onion with some olive oil and garlic. Earlier in the day for Tiny G’s lunch, I had made Kale Chips using a head of a beautiful red-veined variety.
There were plenty chips left over—there are only so many kale chips a two-year-old will tolerate—and so I thought I’d toss the rest into the mixture for a crispy contrast.
And the sauce couldn’t have been easier. One cup of plain yogurt mixed with a couple tablespoons of freshly squeezed lemon juice, a teaspoon of ground cumin and a pinch of pimentòn (Spanish paprika) for a smokey note. All assembled, the dish serves 4-6 for a comforting family dinner. Or two adults for dinner with plenty of leftovers for lunch throughout the week.