Ingredients
Scale
- 1 cup organic farro
- 1 whole butternut squash
- 2 bunches organic dino kale
- 1 whole pomegranate
- 1 small radicchio, finely chopped (optional)
- 1 green onion, finely chopped (green and white parts optional)
- 4 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1–2 teaspoons Dijon mustard
- 1 tablespoon miso
- Salt and pepper to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat oven to 375°F. Peel and cube the butternut squash into 1-inch pieces, drizzle with olive oil, sprinkle with salt, and roast for 25–30 minutes until tender.
- Cook farro according to package instructions or in an Instant Pot for quicker results.
- Prepare pomegranate arils by cutting the fruit in half over water to separate seeds from pith.
- Whisk together dressing ingredients: olive oil, apple cider vinegar, soy sauce, maple syrup, Dijon mustard, miso, salt, and pepper.
- Wash and finely chop kale; massage with dressing until softened.
- In a large bowl, combine kale with radicchio (if using), green onion (if using), farro, roasted squash cubes, and pomegranate arils.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 280
- Sugar: 8g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg