Autumn Harvest Butternut Squash-Farro-Kale Salad
vegan, soy-free
Adapted from a recipe on the Mediterranean Dish
Years ago I had a beautiful salad like this in a restaurant and have been trying to re-create it ever since! Grain salads are wonderful one-bowl meals that I especially enjoy in the autumn. The roasted butternut squash is delightful atop tender massaged kale and chewy farro. Optional toppings of toasted pepitas, pecans, diced apple, dried cranberries, and feta give it a boost of textures and flavors.
Adapted from a recipe on the Mediterranean Dish
Years ago I had a beautiful salad like this in a restaurant and have been trying to re-create it ever since! Grain salads are wonderful one-bowl meals that I especially enjoy in the autumn. The roasted butternut squash is delightful atop tender massaged kale and chewy farro. Optional toppings of toasted pepitas, pecans, diced apple, dried cranberries, and feta give it a boost of textures and flavors.
Serves: 6 / Prep time: 30 min / Total time: 45 min (including kale softening time)
Ingredients:
For the Roasted Butternut Squash
|
Directions:
|
*If your pepitas are raw, add those to the pan along with the squash seeds, roasting during the last 10 minutes. |