This delightful Winter Kale Salad with Butternut Squash and Farro is packed with flavor and is super healthy. The dressing is light, simple to make and also nutritious.
It's that time again, back to healthy eating. Personally, I am happy to put an end to the overeating and get back on track.
I hate the feeling the next day and it's just not worth feeling like garbage. I like eating wholesome foods that make me feel good.
If you are looking for some more healthy salad recipes, you will
I am excited to start feeling light again and I am going to start with this delicious, nutritious salad!
Did I mention how pretty this winter kale salad is? Look at all of these gorgeous colors!
What prompted me to make this was my leftover Roasted Butternut Squash I had in the refrigerator. I wanted to make something easy but also substantial. I made farro because I had some in the pantry (and I love its crunchy texture!), but you can substitute with quinoa, wheat berries, barley or any other grain you'd like. I also had some of my homemade Candied Pecans left over from the holidays which are always the perfect complement to any salad. And pomegranates because…you know, pomegranates. I always have them in my refrigerator too because my 6 year old might love than even more than me!
The dressing I whipped up is so ridiculously easy to make, it feels weird to even call it a "dressing". I wanted to keep this salad and light and easy and it just so happens that the dressing is amazing! Feel free to add sliced chicken and cheese (if you're not vegan). I bet a crumbled cheese would work great on top of all of this goodness.
Winter Kale Salad with Butternut Squash and Farro
- 4 cups kale
- 1 cup roasted butternut squash
- ½ cup farro
- ¼ cup pomegranate seeds
- 2 tabelspoons candied pecans
- 2 teaspoons apple cider vinegar
- ½ teaspoon 100% maple syrup
- salt and pepper to taste
- chia seeds for topping
- Prepare the faro as directed on the box.
- Mix together the ingredients for the salad.
- Prepare the dressing by mixing together the vinegar and maple syrup in a small bowl.
- Season with salt and pepper to taste.
- Pour over salad and mix again.
- Top with chia seeds.