This is the perfect healthy salad for fall! Bright green kale, roasted butternut squash and farro tossed in a light balsamic dressing.
For the Salad
12 oz butternut squash cut into 1/2 inch cubes
6 c shredded kale
1 c cooked farro, cooled
1/4 c pomegranate seeds
1/4 c chopped pecans (optional)
For the Dressing
3 tbsp mustard
2 tbsp balsamic vinegar
2 tbsp maple syrup
1 tbsp water
1. Preheat oven to 400 F (205 C) and line a large baking sheet with parchment paper. Spread butternut squash across baking sheet and lightly sprinkle with salt and pepper. Place on center rack of oven and dry roast squash for 30 minutes or until fork tender.
2. While squash is baking, place kale in a large bowl. Using your hands, massage the kale for a couple minutes by periodically squeezing the leaves. This will help break down the kale and make it more tasty and digestible. Set aside.
3. To assemble the salad, add the roasted butternut squash to the massaged kale along with the cooked farro, pomegranate seeds and chopped pecans if using. Toss to combine. To make the dressing, whisk all of the ingredients together in a small bowl until smooth. Pour over the salad and toss until all of the ingredients are well-coated. Prepared salad can keep up to two days in a sealed container in the refrigerator.
*To make this recipe gluten-free, simply swap out the farro with your favorite GF grain.
Keywords: vegan, salad, sides