Farro Salad with Butternut Squash, Kale, and Pomegranates in a Maple Vinaigrette Dressing
Serving Size / Yield
- For the salad:
- 4 C. butternut squash, cubed*
- 1 Tbs. olive oil
- 3 garlic cloves, minced
- 2 C. packed kale, washed & thinly sliced (discard large center stem)
- Juice of ½ lemon
- ½ C. pomegranate arils**
- 3 C. cooked farro
- ½ Tbs. of salt, divided
- For the maple vinaigrette:
- 2 Tbs. olive oil
- ¼ C. apple cider vinegar
- 1 Tbs. maple syrup
- 1 tsp. Dijon mustard
Preheat oven to 375 F. Place cubed butternut squash on a baking sheet and toss with olive oil, garlic, and ¼ tsp of salt. Roast the squash mixture in the oven until tender, about 40 minutes.
While the butternut squash is roasting, place the kale with lemon juice and ¼ tsp of salt in a large bowl. Massage the kale until wilted. Add the farro to the kale. Mix gently and set aside.
Mix the vinaigrette ingredients in a small bowl with a whisk until combined. Pour the dressing over the kale and farro mixture.
When the butternut squash is done, let cool slightly for 5-10 minutes. Combine the roasted squash with the kale and farro mixture. Add pomegranate arils and toss gently. Enjoy.
* You can use pre-cubed butternut squash to save time.
** To de-seed a pomegranate: cut the pomegranate in half with a knife. Place the pomegranate in a bowl of water and carefully pop the seeds out from the flesh under the water. Remove the white flesh that floats to the top and then drain the seeds.
Submitted by: Kristen Christiansen