ROASTED BUTTERNUT SQUASH KALE SALAD w/ FARRO AND GOAT CHEESE
Ingredients: •1 large butternut squash (peeled/chopped into pieces)
•1 15oz. can of garbanzo beans (strained & rinsed)
•1 cup farro (rinsed)
•2 cups broth (chicken/veggie) or water
•4 cups chopped kale (deboned)
•1 red onion (diced and divided into two separate ¼ cup measurements)
•3 garlic cloves (peeled & minced)
•1 tsp dijon mustard
•1 tsp maple syrup
•3 Tbsp balsamic vinegar
•1 Tbsp fresh lemon juice
•½ cup dried cherries
•¼ cup pepitas
•½ cup crumbled goat cheese •Olive Oil (approx. 6-7 Tbsp)
•Salt & Pepper (to taste)
Veggies: ~Preheat oven to 375 degrees. ~Place chopped butternut squash on baking sheet - drizzle with approx. 2 Tbsp olive oil and season with salt & pepper. Mix together & place sheet in oven to bake for 20 minutes. ~Remove sheet from oven - add garbanzo beans to pan. Mix everything together and return sheet to oven. Bake for an add’l 15 minutes. Once cooked, remove from oven & set aside.
Farro: ~While squash/beans are baking, bring broth/water to boil over high heat and then add farro. Once added, lower heat & cover. Let simmer for approx. 20-30 minutes or until farro has expanded and become al dente.
Dressing: ~In a medium skillet over medium/high heat, add 3 Tbsp olive oil, ¼ cup diced red onion and 3 chopped/minced garlic cloves. Let sauté for 1-2 minutes. Turn heat to low & continue to sauté for an add’l 10 minutes. Remove from heat and let cool. ~In a lidded container (I used a mason jar), add cooled onion/garlic mixture with dijon mustard, maple syrup, balsamic vinegar, lemon juice & a pinch of salt. Close lid tightly - shake until all ingredients are combined.
Salad: ~Add chopped kale to a large mixing bowl - drizzle with approx. 2-3 tsp olive oil and salt (to taste). Massage kale by hand 3-5 minutes to break down the kale until it becomes tender. ~To prepare salad, combine kale with farro, butternut squash mixture, dried cherries, ¼ cup diced red onion, pepitas & goat cheese crumbles. Top with dressing. Toss and enjoy!!
**Tips: I chose to prepare the kale first so it had more time to soften (better for my digestion).