Description

This Kale Farro Salad is such a hearty and filling salad that will keep you satisfied for hours. It’s loaded with farro, roasted butternut squash, kale and toasted pepitas for a nice crunch. All the ingredients are tossed with amazing curry dressing.

Ingredients

Scale

1 cup farro, uncooked

4 cups butternut squash, cubed

1 onion

1/4 cup pepitas, toasted

1 cup kale, chopped

CURRY DRESSING

1/4 cup extra virgin olive oil

1 lemon, juiced

2 garlic cloves, minced

2 tsp curry powder

1 tsp maple syrup

1/2 tsp pink salt

Cook Mode Prevent your screen from going dark

Instructions

Cooked farro according to directions on the package.
Preheat oven to 400F line a baking sheet with parchment paper.
Cut onion in thicker slices so it won’t burn quickly. Toss the onion with butternut squash, drizzle with avocado oil and roast for about 20-25 minutes until tender.
In a mason jar combine all the ingredients for the dressing and shake until combined. Meanwhile toast pumpkin seeds on a dry pan for a couple of minutes.
Assemble the salad, in a large bowl place farro, squash, onion, pepitas and kale. Drizzle with the dressing and mix to combine.

Prep Time: 15 minutes
Cook Time: 40 minutes