Harvest Grain Salad

Étapes8

1. 1

   Étape 1. Cook the farro

   Cook the farro according to the package directions.

2. 2

   Étape 2. Roast the squash and onion

   27m 30s

   Cut the butternut squash and onion into small pieces and place on a large sheet pan. Toss with olive oil, salt and pepper and roast for about 25-30 minutes at 400 degrees.

   oignon rougehuile d'olive extra viergesel kasherpoivre noir
3. 3

   Étape 3. Add the garbanzo beans

   After 15 minutes, add the garbanzo beans to the pan, on a separate sheet pan or the same sheet pan if there is room. Toss with oil, salt, pepper, garlic, and turmeric.

   pois chicheshuile d'olive extra viergesel kasherpoivre noirail en poudrecurcuma
4. 4

   Étape 4. Bake the garbanzo beans

   15 min

   Bake for 15 more minutes.

   pois chiches
5. 5

   Étape 5. Saute the kale

   Chop the kale and saute in a large skillet with olive oil, salt, pepper, and garlic until cooked.

   huile d'olive extra viergesel kasherpoivre noirail en poudre
6. 6

   Étape 6. Whisk the dressing

   Combine the dressing ingredients and whisk until combined. Set aside.

   huile d'olive extra viergemoutarde de Dijonvinaigre de cidresirop d'érablesel kasherpoivre noir
7. 7

   Étape 7. Chop the apple

   Chop the apple into small pieces.

   pomme
8. 8

   Étape 8. Combine and dress the salad

   Combine the farro, garbanzo beans, squash, kale, onions, apples, and craisins in a large bowl. Add the dressing and stir to combine. This is delicious warm or cold, and can be served immediately or kept in meal-prep containers for 4-6 days in the fridge.

   Can be served warm or cold, or kept in meal-prep containers for 4-6 days in the fridge.

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