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Kale Farro Salad with Butternut Squash & Pomegranate

Elia Wolberger

This is probably my most requested recipe from my clients. It is perfect or meal prep and lasts in the fridge for about 5 days.

Although it is just a salad it is very hearty due to the farro and roasted butternut squash. I love topping it with my Perfectly Cooked Chicken Breast, poached & shredded chicken, grilled shrimp or salmon. If you have some ripe avocado laying around it can be a great addition to your salad too!

A F E W N O T E S

  1. I roast the butternut squash at 425 for about 20-30 minutes. The cubes are seasoned with olive oil or avocado oil and sprinkled with salt and pepper. The are done when they have golden brown edges and fork tender. Let cool before topping the salad.

  2. I always buy pre-seeded pomegranate, but if you want to open a whole one yourself go for it!

  3. I always de-rib the kale then chop into small bite-size pieces.

  4. The farro I cook according to the package directions.

I N G R E D I E N T S (serves 4)

Salad

  • 2 cups butternut squash (cubed, roasted & cooled)

  • 1 bunch lacinato or dino kale de-ribbed & chopped)

  • 3/4 – 1 cup uncooked farro (cooked according to package directions & cooled)

  • 1/2 cup of pomegranate arils

  • 1 pint grape or cherry tomatoes, halved

Dressing

  • 1/4 cup olive oil

  • 2 tbsps Dijon mustard

  • 3 tbsp honey (can use maple or agave)

  • the juice of 1 lemon

  • 1/4 cup sherry vinegar (can use ACV or balsamic)

  • 1/2 tsp salt

  • 1/2 tsp pepper

I N S T R U C T I O N S

  1. Prep: Peel, cube and roast butternut squash at 425 degrees for about 20-30 minutes until golden brown.

  2. Meanwhile, boil the farro according to package directions, this should take about 30-40 minutes.

  3. While the butternut squash is in the oven and the farro is boiling, de-rib the kale and cut into small shreds. Place the kale in large salad bowl.

  4. Slice tomatoes in half and place on top of kale.

  5. Once farro and squash are cooled you can add them to the salad.

  6. Add pomegranate arils on the salad.

  7. Prepare dressing by placing all ingredients in a mason jar or dressing container.

  8. Shake dressing jar and pour over salad a little before eating, about 10 minutes prior to serving!

  9. ENJOY

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!