Harvest Grain Salad

Passaggi8

1. 1

   Passaggio 1. Cook the farro

   Cook the farro according to the package directions.

2. 2

   Passaggio 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.

   cipolla rossaolio extravergine d'olivasale kosherpepe nero
3. 3

   Passaggio 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.

   ceciolio extravergine d'olivasale kosherpepe neroaglio in polverecurcuma
4. 4

   Passaggio 4. Bake the garbanzo beans

   15 min

   Bake for 15 more minutes.

   ceci
5. 5

   Passaggio 5. Saute the kale

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

   cavolo riccioolio extravergine d'olivasale kosherpepe neroaglio in polvere
6. 6

   Passaggio 6. Whisk the dressing

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

   olio extravergine d'olivasenape di Digioneaceto di melesciroppo d'acerosale kosherpepe nero
7. 7

   Passaggio 7. Chop the apple

   Chop the apple into small pieces.

   mela
8. 8

   Passaggio 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.

   cecizucca butternutcavolo ricciocipolla rossamelamirtillo rosso seccosciroppo d'acero