Ingredients
Scale
- 1-2 bunches kale (6-8 cups, center ribs removed and torn into small pieces)
- 1 delicata squash (de-seeded and cut into half moons)
- 1 cup cooked farro
- 1 cup pomegranate arils
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- Salt
- Pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 garlic clove (pressed or finely minced)
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 400°F (200°C).
- Toss sliced delicata squash with olive oil, salt, pepper, and chili powder. Arrange on a baking sheet and roast for about 15 minutes until golden and tender.
- In a mason jar, mix olive oil, apple cider vinegar, maple syrup, garlic, chili powder, smoked paprika, salt, and pepper for the dressing; shake well to combine.
- In a large bowl, combine torn kale leaves, roasted squash, cooked farro, pomegranate arils, and drizzle with dressing. Toss to coat evenly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving (approximately 250g)
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg