Description
A nutritious and hearty salad featuring roasted butternut squash, farro, and kale, perfect for winter meals.
Ingredients
- 2 cups butternut squash, cubed
- 1 cup farro, uncooked
- 4 cups kale, chopped
- 1/4 cup olive oil
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 2 tbsp pumpkin seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash with 1 tbsp olive oil, maple syrup, salt, and pepper. Roast for 25 minutes.
- Cook farro according to package instructions, then drain and set aside.
- Massage kale with remaining olive oil to soften.
- Combine roasted squash, farro, kale, cranberries, feta, and pumpkin seeds in a bowl.
- Toss gently and serve.
Notes
- You can substitute quinoa for farro if preferred.
- Add grilled chicken for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American