Farro, Roasted Squash and Kale Salad Recipe Rose Reisman

Farro is a nutrient-packed ancient grain that’s high in fibre, antioxidants and a good source of protein. Combined with kale, this is a stellar salad – but not boring! My homemade creamy balsamic dressing gives it delicious flavour.

INGREDIENTS
1 cup farro
8 oz of diced butternut squash
2 tsp oil
1 cup chopped onion
1 tsp minced garlic
2 cups baby kale
salt and pepper to taste
½ cup fresh pomegranate seeds
1/3 cup crumbled feta

Dressing
4 Tbsp olive oil
4 Tbsp reduced-fat sour cream
2 Tbsp reduced-fat mayonnaise
2 Tbsp balsamic vinegar
4 tsp liquid honey
1 tsp minced fresh garlic

INSTRUCTIONS
Preheat oven to 425F.
1. Add farro to saucepan with 2 cups of water. Bring to a boil. Cover and simmer for 20 minutes, or until tender, drain and let cool.
2. Place squash cubes on baking sheet and spray squash with vegetable oil. Bake for 15-20 minutes until tender.
3. Meanwhile, sauté onion and garlic in 2 tsp of oil, just until tender.
4. To make the dressing: whisk all ingredients together in a small bowl.
5. In large serving bowl, toss farro, squash, onions, kale, salt, pepper and dressing. Garnish with pomegranate seeds and feta.
NOTES
Serves 6

Nutritional Information per Serving
Calories 320
Fat 17g
Saturated Fat 2.5g
Cholesterol 10mg
Sodium 180mg
Carbohydrate 38g
Protein 8g