Butternut Squash Kale Farro Salad
A farro and butternut squash salad is being prepared. This salad is hearty, filling, nutritious, and tasty. Although it is simple to prepare, it will greatly improve your Thanksgiving meal!
Servings 4
Ingredients
Salad
- Six cups of kale
- 1 red onion
- Season with salt and pepper and use 1 tablespoon of olive oil
- 1-cup farro
- A quarter of a cup of chopped nuts
- Craisins about a quarter cup's worth
- Optional: 1/4 cup grated parmesan
- Beetroot and Avocado
Maple Balsamic Dressing
- 1 tablespoon of balsamic vinegar
- 1/4 cup of olive oil
- 1 tablespoon of maple syrup
- 1 tsp. prepared mustard
- A pinch of garlic salt, approximately 1/4 tsp.
Instructions
- Set the oven to 425 degrees. Butternut squash should be peeled and cut into bite-sized pieces. Also, chop the red onion into bite-sized pieces. Add olive oil, salt, and pepper to the squash and onion after moving them to a baking sheet. Roast in the oven for 15-20 minutes, or until softened and beginning to brown.
- The farro should be prepared as directed on the packaging.
- All the ingredients should be combined in a jar or bowl to produce the dressing. Shake or whisk everything together thoroughly.
- The kale should be put in a big bowl. The dressing should be added to the greens and mixed thoroughly. While the farro is still warm, add the butternut squash, and red onion, and mix. The kale will become slightly warmer and softer.
- Re-toss after adding pecans and Craisins. Parmesan cheese may be optionally added before serving.