Kale And Farro Salad With Butternut Squash Recipe

Name: Kale And Farro Salad With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2 pounds butternut squash cut in 1/2 inch cubes; 2 1/2 cups Organic Kale chopped; 3/4 cup chopped fresh organic parsley; 2 pieces shallots sliced; 1/4 teaspoon each of cinnamon and cumin; 1/8 teaspoon nutmeg; 1/4 cup chopped toasted hazelnuts; 1 dash salt and pepper to taste; 1/2 cup coconut milk; 1/2 cup uncooked farro; 6 tablespoons olive oil divided; 3 tablespoons balsamic vinegar (I use fig, yum!); 1 1/2 tablespoons Organic honey; 3 ounces crumbled goat cheese (or feta); 1/8 teaspoon red pepper flakes

Servings: persons

1-2 pounds butternut squash cut in 1/2 inch cubes
2 1/2 cups Organic Kale chopped
3/4 cup chopped fresh organic parsley
2 pieces shallots sliced
1/4 teaspoon each of cinnamon and cumin
1/8 teaspoon nutmeg
1/4 cup chopped toasted hazelnuts
1 dash salt and pepper to taste
1/2 cup coconut milk
1/2 cup uncooked farro
6 tablespoons olive oil divided
3 tablespoons balsamic vinegar (I use fig, yum!)
1 1/2 tablespoons Organic honey
3 ounces crumbled goat cheese (or feta)
1/8 teaspoon red pepper flakes

1
Cook Farro in 1/2 cup of water and 1/2 cup of coconut milk. Stir occasionally for 25 minutes. Drain and cool.
2
Preheat oven to 450. Toss Butternut and shallots (then separate) with 2 tablespoons of olive oil, cumin, cinnamon, nutmeg, salt and pepper. Roast butternut squash for 20 minutes and add the shallots after 10 minutes of cooking. Let cool.
3
Stir Balsamic, remaining olive oil, honey, red pepper flakes and salt and pepper to taste.
4
Toss a few tablespoons of dressing with parsley and Kale. Let sit for 5-10 minutes. Add Hazelnuts, Farro, Butternut & Shallots. Add more dressing if desired. Sprinkle with Goat Cheese and serve.
5
Enjoy!

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-2 pounds butternut squash cut in 1/2 inch cubes, 2 1/2 cups Organic Kale chopped, 3/4 cup chopped fresh organic parsley, 2 pieces shallots sliced, and more.

Yes, Kale And Farro Salad With Butternut Squash falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale And Farro Salad With Butternut Squash

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