Blackberry Kale Farro Salad

 
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Serves: 2
 
Prep Time: 40 minutes
 
Cook Time: 5 minutes
 

What You Need

  • 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

 

 

What You Do

  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.

Kale Green Recipes, Salads, Sides, Main Course, Quick Dishes, Fan Favorites, Back to Fresh, Traditional, Recipe of the Month

720

Calories

per serving

  • 31g
  • 93g
  • 25g
View Full Nutrition Info

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