Description
Tender farro mingles with earthy kale and sweet roasted squash, while pomegranate arils and pumpkin seeds add juicy pops and crunch. A tangy maple-balsamic dressing ties every colorful bite together.
Ingredients
- 1 cup farro
- 2 cups water
- 2 tablespoons olive oil
- 4 cups chopped kale
- 2 cups diced butternut squash
- 1/2 cup pomegranate seeds
- 1/4 cup roasted pumpkin seeds
- 1/4 cup thinly sliced red onion
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the farro and combine with water in a saucepan; bring to a boil, reduce heat and simmer for 20 to 25 minutes until tender, then drain and let cool.
- Preheat the oven to 400°F and toss the diced butternut squash with 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper on a baking sheet; roast for 20 to 25 minutes until golden and tender.
- Place the chopped kale in a large bowl, add the remaining 1/2 teaspoon of salt and massage the leaves for 2 minutes until they soften and darken.
- In a small bowl whisk together the balsamic vinegar, maple syrup and Dijon mustard to make the dressing.
- Add the cooled farro, roasted squash, pomegranate seeds, pumpkin seeds and sliced red onion to the massaged kale, pour the dressing over the salad and toss to combine.
- Adjust seasoning with additional salt or pepper to taste, then serve immediately or chill before serving.
Notes
- Farro can be substituted with barley or quinoa for variation
- Massage kale thoroughly to improve its texture and digestibility
- Salad can be served warm or chilled based on preference
- Leftovers keep well in an airtight container for up to 3 days