This is a giant bowl of everything delicious: Nutty farro, sweet and tender caramelized red onions, creamy butternut squash, sweet-tart cranberries, salty pepitas and sunflower seeds, shaved brussels sprouts, cabbage, and kale, all tossed with a decadent brown butter sage sauce. —Erica Julson
12 as a side
peeled butternut squash, cut into 1/2 inch cubes
small red onions, peeled, halved, and cut into 3/4 inch slices
cracked black pepper
quick-cooking farro (or regular farro)
roasted salted sunflower seeds
roasted salted pepitas
blend of shaved brussels sprouts, kale, green cabbage, and purple cabbage
Place the cubed butternut squash on one large baking sheet, and the sliced red onions on another. Drizzle both with olive oil & season with a generous sprinkle of kosher salt and freshly cracked black pepper. Use your hands to toss the vegetables and coat evenly with oil and seasonings.
When the oven is done preheating, add the tray of butternut squash and the tray of onions to the oven. Cook for about 45 minutes, stirring occasionally for even browning. The squash is done when it is fork-tender and light browned, and the onions are done when they are nicely caramelized and tender.
Meanwhile, bring a large pot of salted water to a boil. Add the farro & cook according to package instructions (either 12 minutes for quick cooking, or about 1 hour for regular farro).
When the farro is tender, drain & place in a large serving bowl.
When the squash and onions are done cooking, transfer to the large bowl with the farro. Toss to combine. Add the sunflower seeds, pepitas, cranberries, and cruciferous veggies, and toss again to combine.
In a small skillet, melt the butter over medium heat. Add the sage leaves and cook, stirring continuously, until the melted butter is golden brown (but not burned), roughly 2 or 3 minutes. Turn off the heat & add the juice of 1 lemon. Stir, then pour over the farro salad. Toss to combine and serve right away, topped with freshly shaved Parmesan cheese!