Servings: 1

Ingredients:

• 2 cups kale
• 1⁄2 cup cooked farro
• 150 grams of butternut squash cubed
• 15 grams pickled onions
• 1⁄2 tbsp dijon mustard
• 1⁄2 tbsp maple syrup or honey
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp water
• 1 tsp minced garlic
• 1⁄4 tsp cinnamon

Directions:
1. Preheat the oven to 425 degrees. Place the squash on a baking sheet and spray with olive oil or avocado oil spray. Season with a big pinch of salt and pepper. Roast the squash for 45 minutes or until slightly caramelized. While the squash is roasting, you can cook the farro as directed on the package (cook time varies depending on the type of farro).
2. To make the vinaigrette whisk together apple cider vinegar, maple syrup, mustard, garlic, cinnamon, salt and pepper. Whisk in the olive oil and water until emulsified.
3. Once the squash is cooked, add 2 cups of kale to your baking sheet and place in the oven for 5-7 minutes or until the kale starts to soften. Place the farro in a bowl, toss in the roasted butternut squash cubes, add in the softened kale. Drizzle on the vinaigrette and toss the salad well. Serve with a side of protein, roasted chicken pairs really well with this dish or keep it vegan. Garnish with pickled onions, Enjoy!

Nutrition:
Calories: 460
Fat: 16g
Carbohydrates: 75g
Fiber: 12g
Protein: 12g

Recipes curated by Taylor Robinson @Dishingwithtay provided by Confidence by Randi