Lauren Kelly Nutrition

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Winter Kale Salad with Butternut Squash and Farro {Vegan}

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This delightful salad is packed with flavor and is super healthy.  The dressing is light, simple to make and also nutritious.

Winter Kale Salad with Butternut Squash and Farro from Lauren Kelly Nutriiton

It’s that time again, back to healthy eating.  Personally, I am happy to put an end to the overeating.  I hate the feeling the next day and it’s just not worth.  I am excited to start feeling light again and I am going to start with this delicious, nutritious salad!  Did I mention how pretty it is?

Winter Kale Salad with Butternut Squash and Farro from Lauren Kelly Nutriiton

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!

Winter Kale Salad with Butternut Squash and Farro from Lauren Kelly Nutriiton

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 from Lauren Kelly Nutriiton

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Winter Kale Salad with Butternut Squash and Farro

Course Salad
Servings 4 -6 servings
Author Lauren Kelly Nutrition

Ingredients

  • Salad:
  • 4 cups kale
  • 1 cup roasted butternut squash
  • 1/2 cup farro
  • 1/4 cup pomegranate seeds
  • 2 tabelspoons candied pecans
  • Dressing:
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon 100% maple syrup
  • salt and pepper to taste
  • chia seeds for topping

Instructions

  1. Prepare the faro as directed on the box.
  2. Mix together the ingredients for the salad.
  3. Prepare the dressing by mixing together the vinegar and maple syrup in a small bowl.
  4. Season with salt and pepper to taste.
  5. Pour over salad and mix again.
  6. Top with chia seeds.

So who wants to jump on the healthy bandwagon with me?  Let’s support each other and build a community to help maintain our healthy lifestyles together! Together we can make 2016 our healthiest one yet!

Winter Kale Salad with Butternut Squash and Farro from Lauren Kelly Nutriiton

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Comments

  2. Happy New Year Lauren – this is such a gorgeous salad! I had to come by after seeing it on FB – I so love the pom seeds and farro combined with the squash and greens! Such a delightful combo of tastes and textures!

    Reply

  10. I didn’t really overeat during the holidays, but I did maybe have a few extra cookies than I normally do! It was hard to resist! But I am totally ready for a fantastic salad like this. Love all the flavors (and the maple syrup in the dressing!). Happy new year, Lauren!

    Reply

  11. This looks fabulous Lauren, it’s so pretty and inviting. I’m a huge fan of farro, it’s one of the few things I can eat without pain. So I keep some in the pantry at all times.

    Is it bad that I’m not ready to stop the indulging yet? Ha. K doesn’t go back to school till Thursday. University starts later so we’re still whooping it up. Just ordered pizza. At this rate I’ll need bigger pants soon.

    Reply

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