Ingredients
Directions
 
  • 1 bag WP Rawl Farms® Tuscan Kale
  • 1 cup cooked farro*
  • 1 cub butternut squash, cooked
  • 1/2 cup blackberries
  • 1/4 cup pomegranate arils
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pumpkin seeds
  • 2 tablespoons walnut pieces (optional)
  • 1 tablespoon + 2 teaspoons olive oil
  • Salt and Pepper to taste

 

Ingredients for maple tahini dressing

  • 1/4 cup tahini
  • 1 1/2 tablespoon maple syrup
  • 1 1/2 tablespoon lemon juice
  • 2-3 tablespoons water to thin it out

 

  1. Preheat oven to 400 degrees F. Peel, and cut the butternut squash into 2-inch cubes. Toss with 1 tbsp and roast on a baking sheet for 35 minutes until crispy.

  2. Meanwhile, cook the farro according to the package directions.

  3. In a medium bowl add kale and olive oil. Use your hands to gently massage the 2 tsp. oil

    into the kale so that it feels smooth in your hands.

  4. Make the dressing by combining the tahini, maple syrup, lemon juice and water in a ball

    jar. Cover and shake it up. Use a fork to stir it up if it still needs to be combined.

  5. Add kale to a serving bowl and top with farro, cooked butternut squash, blackberries,

    pumpkin seeds, pomegranate arils, feta cheese, and walnut pieces if desired.

  6. Using a fork, drizzle maple tahini generously over the salad and enjoy!

*Can substitute farro for a gluten-free option

 

 

Recipe courtesy of Once Upon A Pumpkin, Maggie Michalczyk, RDN. Read the full blog post here.